61 Best Mexican Recipes and Authentic Dishes for a Fiesta

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Breakfast Burrito

Mexican Breakfast Burrito is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT13M · Yield: [‘1’, ‘1 burrito’]

Quick and easy breakfast burrito with bacon and avocados.

Ingredients

• 2 slices bacon
• 1 small potato ((chopped))
• ¼ tsp sea salt ((divided))
• ¼ tsp black pepper ((divided))
• 1 Anaheim chile ((chopped))
• 3 Tbsp white onion ((chopped/divided))
• 1 clove garlic ((minced))
• 2 large eggs
• ¼ cup shredded cheddar cheese
• 1 large flour tortilla
• 1 Tbsp sour cream
• ¼ medium avocado ((diced))
• 1 Tbsp cilantro ((chopped))
• hot sauce ((optional))

Instructions

1. Fry bacon until crispy, remove, and drain on paper towels. When cool enough to handle, chop into 1″ sections. Drain the bacon grease from the pan, leaving approximately two teaspoons.
2. Cook the potato according to your microwave settings. Peel and chop into ½” cubes.  Sprinkle potatoes with half of the salt and pepper, then fry in the bacon grease for a few minutes.
3. Add chopped Anaheim pepper and two tablespoons of chopped onions to the pan (reserving one tablespoon for later). Cook for a few more minutes, then add garlic and sauté for an additional 30 seconds.
4. Whisk eggs in a bowl, season with a small amount of salt and pepper, then pour over the mixture in the pan, along with the bacon. Stir to incorporate the ingredients. When the eggs are almost set, stir in the cheese, and cook for an additional 30 seconds or until the eggs are cooked and the cheese is melted. Remove from heat.
5. Warm the tortilla over a flame to soften and slightly char. Spread the sour cream in a line going down the center of the tortilla.
6. Add eggs over the sour cream. Top with the remaining onions, diced avocado, and cilantro.
7. Drizzle with your favorite hot sauce or homemade chili sauce. Fold the top and bottom of the tortilla over the filling. Roll up tightly into a burrito and enjoy!

2. Paletas Popsicles

Easy Mexican Paletas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [’10’]

These colorful fruity popsicles, made with four ingredients are easy to make and refreshing on hot summer days.

Ingredients

• 4 cups (500g) chopped fruit (such as Strawberry, Watermelon, Mango, Cucumber and Kiwi)
• 2 tablespoons sugar
• ¾ cup (177ml) water (up to 1 cup, depending)
• 2 tablespoons lime juice (up to 4 tablespoons, depending to your taste)

Instructions

1. Chop fruit and add to a blender along with the water, sugar and lime juice.
2. Blend until smooth (if you want some chunks in your ice pops, just pulse a couple of times).
3. Pour into silicone popsicle molds, insert sticks, and freeze overnight.

3. Tortilla Pie

Tortilla Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 small flour tortillas (6-inch)
• 1 lb (450 g) ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen corn kernels, thawed
• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 cup salsa (mild, medium, or hot to your liking)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: chopped cilantro, sour cream, lime wedges

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 3–4 minutes.
3. Add the ground beef; cook until browned and cooked through. Drain excess fat. Stir in cumin, chili powder, paprika, and oregano; season with salt and pepper to taste. Taste the mixture and adjust seasoning if needed.
4. Stir in the corn, black beans, and salsa; simmer for 5 minutes to blend flavors.
5. Assemble the pie: layer two tortillas to cover the bottom of the dish; spread half of the meat mixture over the tortillas and sprinkle with half of the cheese. Repeat with another layer of tortillas, the remaining meat, and the remaining cheese. Top with a final layer of tortillas.
6. Cover with foil; bake for 20 minutes. Remove foil and bake uncovered for 5–10 minutes more, until the cheese is melted and bubbly. Let stand 5–10 minutes before slicing. Serve with optional toppings as desired.

4. Beef Empanadas

Easy Beef Empanadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 8

These Easy Beef Empanadas use flaky pie crust and ground beef to create the perfect dinner. Ready in about 30 minutes, they make a great weeknight meal!

Ingredients

• 1 package of pre-made pie crust (2 rolls)
• 1 pound of lean ground beef – I use 90% lean, however 80% or less will work – just drain off the excess fat before continuing.
• 1/4 cup diced yellow onion
• 1/2 medium diced bell pepper, any color
• 1 teaspoon cumin
• 1 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1 cup Mexican blended cheese
• 1 egg

Instructions

1. Preheat oven to 350*F
2. Prepare a cookie sheet with a baking mat, non-stick foil, parchment paper or oil. Set aside.
3. In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft.
4. Drain any excess fat.
5. Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes.
6. Remove from hot burner.
7. Roll out pie crusts. Using a bowl similar to a cereal bowl, trace circles onto each pie crust. I can get 3 per crust. A smaller bowl will result in more circles.
8. With leftover pie crust, mix together and roll out and continue cutting circles, until all dough is used. I can get 8 total.
9. Lay a pie crust circle down. on prepared cookie sheet. Add 2 – 3 Tablespoons of filling to the middle of the circle. Top with 1 Tablespoon a cheese.
10. Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork.
11. Repeat steps 9 and 10 for all empanadas.
12. Arrange empanadas on cookie sheet.
13. Beat egg in a small bowl and brush on top of each empanada.
14. Bake for 12 – 15 minutes or until tops are golden.
15. Remove from oven and serve with your favorite salads, salsas and guacamole.

5. Slow Cooker Chicken Enchiladas Casserole

Easy Slow Cooker Chicken Enchiladas Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘8’, ‘8 servings’]

Crockpot Enchiladas offer a simple yet flavorful Mexican-inspired casserole experience!

Ingredients

• 1 pound (454g) boneless skinless chicken breasts
• 28 ounces (681g) enchilada sauce
• 8 corn tortilla cut into stripes ((or a mix of wheat and corn, if not GF)
• 15 ounces (425g) black beans (drained)
• ⅓ teaspoon chipotle pepper flakes (optional, or add more or less to your preference)
• 2 ½ cups (592g) shredded cheese (divided)
• 3 ounces (85g) of sliced black olives (1 small can, drained and divided)

Instructions

1. Place chicken breasts in a crockpot.
2. Top with enchilada sauce.
3. Cover and cook on High for 4 hours.
4. Take chicken out and shred.
5. Return shredded chicken to crockpot and stir in tortillas, black beans, chipotle flakes (if using), and half the cheese and half the olives. Stir.
6. Top with remaining cheese and olives.
7. Cover and cook for 50-60 minutes on low until the cheese melted.

6. Vegan Mexican Noodle Soup

Vegan Mexican Noodle Soup (With Black Beans And Corn) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Vegan Mexican Noodle Soup, otherwise known as Sopa De Fideo, is an incredibly simple soup but is packed with delicious Mexican flavours. A bowl can be ready in just 30 minutes, making it perfect for a quick lunch or dinner, or enjoyed as part of a Mexican-themed dinner as a starter or side dish. Enjoy it with a wedge of crusty bread and toppings such as diced avocado, a dollop of salsa, coriander, lime, and a few tortilla chips. This soup can also be easily prepared as gluten-free.

Ingredients

• 1 tablespoon olive oil ([or your usual oil])
• 250 grams spaghetti pasta ([short pasta/ pasta vermicelli/ or thin pasta noodles])
• 500 grams tomato passata
• 2 teaspoons onion powder ([or granules])
• 4 cloves garlic ([diced, or 2 teaspoons garlic granules])
• 140 grams sweetcorn kernals ([frozen, fresh or canned])
• 1 can black beans ([400g/14 oz can, drained, or 240g/1 ½ cups cooked.])
• 2 teaspoons dried oregano ([use Mexican oregano if available])
• 1.5 litres vegetable stock ([hot, use a vegan chicken flavour if available])
• 8 grams coriander ([cilantro, chopped, use more if liked])
• 1 lime ([quartered, or replace with a lemon])

Instructions

1. If using long dried spaghetti pasta, break it into about 1-inch pieces. The size does not have to be exact, and you can easily have some longer or shorter pieces.
2. Heat the olive oil in a non-stick pan over a medium-high heat. Once hot lower to low-medium and add the spaghetti.
3. Stir and toast for 5-6 minutes until pasta is lightly golden brown. Immediately remove the pasta from the pan into a soup pan as the pasta will continue to brown within the residual heat. [Alternatively, you can use a non-stick soup pot to toast the pasta and cook the soup all in the same pot.]
4. Mix through the black beans, sweet corn, diced garlic, dried oregano, and onion powder with the toasted noodles. (If using the same pot as the noodles were toasted in, remove the pan from the heat while the rest of the ingredients are quickly added).
5. Pour in the tomato passata and hot vegetable stock. Season with some salt and pepper and give everything a good mix.
6. Bring the soup to a gentle boil, lower the heat, and cook for 15 minutes.
7. Stir occasionally to check that its not sticking to the pan.
8. We prefer a thicker soup, but if you’d prefer a thinner soup, you can add more vegetable stock.
9. Check the seasoning and add salt and pepper to taste.
10. Serve each portion garnished with chopped coriander and a lime wedge. A wedge of crusty bread or some crisp tortilla chips also make nice sides. If you enjoy extra spice, perhaps garnish with fresh chili or add a dash of hot sauce.

7. Mexican Rice with Beans and Corn

Easy Mexican Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This Mexican rice with beans and corn is an easy one-pot rice recipe that’s loaded with a lot of delicious ingredients. You can enjoy it as a meal, serve it as a side dish on a taco night, or stuff it in your burritos. It’s delicious!

Ingredients

• 2 cups uncooked rice (long or medium-sized grains)
• 1.25 cups cooked black beans
• 1.25 cups kidney beans
• 1 cup sweet corn kernels
• 1 medium red onion (finely chopped)
• ½ large red bell pepper (finely chopped (around 1 cup))
• 1 jalapeno, finely chopped (adjust to taste)
• ¼ cup roughly chopped cilantro
• 2 tablespoons fresh lime juice (adjust to taste)
• 1 tablespoon tomato paste
• 1 teaspoon garlic powder
• 1 vegetable bouillon cube
• Salt to taste
• 1 tablespoon olive oil or any cooking oil of your choice
• 4.5 cups water

Instructions

1. Heat oil in a cooking pot and add chopped onion to it. Sauté until the onion becomes translucent.
2. Add the chopped bell pepper and jalapeno. Sauté for 2-3 minutes.
3. Add garlic powder, and bouillon cube. Break the cube by pressing with the spatula and cook for a minute.
4. Next, add tomato paste and sauté for a few seconds.
5. Add black beans, kidney beans, sweet corn kernels, and salt. Mix and cook for 1-2 minutes.
6. Add rinsed rice and sauté for a minute.
7. Finally, add water and chopped cilantro. Mix and cover the pot. Cook covered for around 20-25 minutes or until the rice is cooked. Don’t remove the lid for 5 minutes.
8. After 5 minutes, remove the lid, add lime juice and cilantro. Fluff rice with a fork and mix everything.

8. Red Bean Quinoa Casserole Meal Prep

Mexican Red Bean Quinoa Casserole Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘3’, ‘3 meal prep bowls’]

When you’re missing Mexican flavors, this red bean quinoa casserole might be just what you need! It’s a vegetarian dish that’s full of flavors. On top of it, it’s budget-friendly yet very nutritious.

Ingredients

• 1 cup quinoa (uncooked)
• 1 can red kidney beans
• 1 large can corn (or 2 small cans)
• 1 can chopped tomatoes
• 2 tsp chili powder
• 1 white onion (diced)
• 1 red bell pepper (diced)
• 1 cup cheddar (shredded)
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup water

Instructions

1. Preheat the oven to 350F (180C).
2. Drain red kidney beans as well as corn, then wash the quinoa. Dice white onion, red bell pepper, and grate your cheddar.
3. Now mix all of the ingredients together. Afterward, oil your pan and spread your mixture into the pan.
4. Bake it in the oven for 30 minutes. Then, turn off the heat and let the casserole sit for another 25 minutes.
5. Afterward, divide the casserole into 3 servings and store it in glass containers. They will last in the fridge for 3-4 days.

9. Huevos Rancheros

Easy Vegetarian Huevos Rancheros Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 2

Huevos Rancheros, vegetarian authentic Mexican breakfast recipe with eggs and black beans on tortillas, served with avocado and salsa on top.

Ingredients

• 4 corn tortillas
• 4 eggs
• 1 tablespoon olive oil
• 2 cups cooked black beans
• 1 cup red bell pepper diced
• 1 medium onion sliced
• 2 garlic cloves minced
• 2 tomatoes diced
• 1/4 cup cotija cheese
• 1 lime cut into wedges
• 1 avocado sliced
• 1 tablespoon fresh cilantro chopped
• 1/2 cup sour cream
• salsa/ spicy tomato sauce
• salt and pepper

Instructions

1. Preheat oven to 400F/ 200C.
2. Heat a medium skillet (oven safe) over medium heat and add 1 tablespoon olive oil. Cook the onion, until tender, for about 5 minutes. Add the minced garlic and cook for another minute or two.
3. Add diced red bell pepper and 1/2 of the diced tomatoes (saving the other half for garnish) and cooked black beans (or refried beans). Season with salt and pepper. Cook for another 10 minutes, stirring occasionally. Pour the mixture onto a small bowl
4. Brush your oven safe skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little bit of olive oil. Place on top the bean mixture, making wells with the back of a spoon, for the eggs to rest, so they stay in place.
5. Carefully crake the eggs and place them in the reserved space. Season with salt and pepper, sprinkle cotija cheese, and place in the hot oven for 15 minutes.
6. Bake until egg whites are white and yolks are still runny.
7. Serve with sliced avocado, lime, fresh chopped cilantro, hot salsa/ tabasco sauce, fresh diced tomatoes and some sour cream.

10. Mexican Bean Salad

Mexican Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

• 2 cups cooked black beans (dried)
• 1/2 cup corn (canned, drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/2 jalapeño (finely chopped)
• 1 lime (for freshly squeezed juice)
• ½ tsp lime zest (grated)
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic
• 1/4 tsp sea salt

Instructions

1. Add all the ingredients to a large bowl. Toss them well to combine.
2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

11. Migas Breakfast Skillet

Mexican Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Our version of a Mexican Breakfast Skillet combines fluffy eggs, finely diced veggies, Mexican cheese, and crunchy corn tortillas for a meal that the whole family will love. Top this quick meal with your favorite garnishes, including salsa, sliced avocado, pico de gallo, and cilantro.

Ingredients

• 2 Tablespoons olive oil
• 6 corn tortillas (- chopped into bite-sized pieces)
• 1 medium onion (- diced)
• 1 large jalapeno (- diced (with or without seeds))
• 1/2 cup bell pepper (any color) (- diced)
• 2 cloves garlic (- diced)
• 1/2 teaspoon cumin
• kosher salt and freshly ground black pepper (- to taste)
• 10 large eggs
• 1/4 cup half and half
• 1 cup shredded Mexican Cheese
• avocado slices (- to serve)
• cilantro, pico de Gallo, or other garnishes (- to serve)

Instructions

1. Prep. Chop the corn tortillas into bite-sized pieces. Dice the bell peppers, jalapeno pepper, onions, and garlic.
2. Crisp the chopped corn tortillas. In a large cast iron skillet, add a little extra-virgin olive oil. Add the chopped corn tortillas and let cook, stirring occasionally until the tortillas are crisp and golden brown. Remove tortillas to a plate.2 Tablespoons olive oil, 6 corn tortillas
3. Saute veggies. Add a little more olive oil to the skillet and add the diced peppers, onions, and seasonings (ground cumin, kosher salt, and black pepper). Cook until softened. Then add the minced garlic and cook for another 30 seconds.1/2 cup bell pepper (any color), 1 medium onion, 1 large jalapeno, 1/2 teaspoon cumin, kosher salt and freshly ground black pepper, 2 cloves garlic
4. Combine eggs and half and half. In a medium bowl, combine the eggs and half and half. Use a whisk to mix well.10 large eggs, 1/4 cup half and half
5. Cook eggs. Reduce heat to medium and then add the eggs to the skillet. Cook until eggs are set, stirring frequently. Don’t over-cook!
6. Add cheese and tortillas back. Add Mexican cheese and the crispy tortilla pieces back to the skillet and stir well. 1 cup shredded Mexican Cheese
7. Serve Migas. Serve Migas in individual serving bowls, along with a side of Restaurant Style Refried Beans.avocado slices, cilantro, pico de Gallo, or other garnishes

12. Mexican Lasagna

Mexican Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘6’]

This layered Mexican Lasagna is the perfect make-ahead dinner idea!

Ingredients

• 1 lb. Ground Beef
• 1/2 cup Sliced Scallions
• 1 tbsp. Chili Powder
• 2 tsp. Cumin
• 2.5 cups Frozen Corn (thawed)
• 28 oz. Can of Diced Tomatoes (drained)
• 16 oz. Black Beans (drained and rinsed)
• 1 package Taco Seasoning
• 1 lb. Cottage Cheese or Ricotta Cheese
• 2 Eggs
• 3 cups Shredded Jack Cheese
• 10 Large Flour Tortillas
• Olive Oil
• Additional Sliced Scallions (for garnish)

Instructions

1. Brown ground beef with scallions, and drain. Add chili powder and cumin. Cook for 1 minute. Remove from heat. Stir in corn, tomatoes, and beans.
2. In bowl, mix cottage cheese, eggs, and 1/2 of jack cheese.
3. Oil 3 qt. casserole dish, and line bottom and sides with tortillas.
4. Spread 2/3 of meat mixture over tortillas. Cover with cheese mixture. Add another layer of tortillas, and the rest of the meat mixture.
5. Bake at 375 degrees F for 30 minutes. Sprinkle with remaining 1/2 of jack cheese and bake an additional 5 minutes. Garnish with scallions.

13. Mexican Lentil Soup

Mexican Lentil Soup (Lentejas) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 6

Mexican Lentil Soup is a hearty, nourishing, vegetarian and vegan one-pot meal. This is a classic Lentejas recipe that makes a delicious and warming meal.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon cumin
• 1/4 teaspoon smoked paprika
• 1 teaspoon oregano
• 2 cups diced tomatoes and the juices (I use boxed tomatoes)
• 2 (4 oz.) cans diced green chiles (such as Ortega)
• 2 cups green lentils, rinsed and picked over
• 8 cups vegetable broth
• 1/2 teaspoon salt
• dash (or more) hot sauce, plus more for serving
• fresh cilantro, for garnish
• 1 avocado, peeled, pitted, and diced, or garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute.
2. Add tomatoes, chiles, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper.
3. Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce.

14. Veggie Tacos

Veggie Tacos Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT20M · Yield: [‘8’, ‘8 tacos’]

These simple and delicious Veggie Tacos are ready in just 20 minutes! They are made with tender spiced sautéed vegetables and black beans and topped with salsa, guacamole and cilantro.

Ingredients

• 8 soft corn tortillas or 8 hard taco shells
• 2 tablespoons avocado oil
• 2 portabella mushrooms, stems and gills removed and sliced into thin strips
• 2 sliced bell peppers, any color
• 1 small red onion, sliced
• ¾ teaspoon salt
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1/3 cup water or more if needed to thin
• 1 cup canned black beans, drained and rinsed
• ½ cup guacamole
• ¼ cup salsa
• ¼ cup chopped cilantro

Instructions

1. Preheat oven to 350 degrees F.
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15. Pork Carnitas

Easy Pork Carnitas – Mexican Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT125M · Total: PT140M · Yield: [‘6’]

Learn how to make perfect pork carnitas with this easy recipe! Flavoured with lime and orange juice, serve it in tacos, bowls or over rice.

Ingredients

• 4 Pounds pork roast (pork shoulder)
• 2 Teaspoons salt
• 2 Teaspoons black pepper
• 2 Pounds lard
• 1 Cup water
• 2 Tablespoons salt
• 1 Bulb garlic
• 1 orange
• 1 lime
• 2 Tablespoons Worcestershire sauce
• 1 white onion
• 3 bay leaves
• 2 guajillo chiles
• 2 Teaspoons garlic powder
• 2 Teaspoons ground cumin
• 1 Teaspoon smoked paprika
• 1 Teaspoon cloves (whole)

Instructions

1. Melt lard in a large Dutch oven or stock pot over medium high heat.
2. Season the pork with salt and pepper.
3. Cut pork into 2” to 3” chunks.
4. Remove the excess fat from the pork.
5. Once the lard is fully melted and hot, add the pork and fry for about 5 minutes, or until lightly browned. Turn over halfway through cooking time. Work in batches to evenly cook. Set pork aside as you work.
6. Once all the pork is fried, lower the heat to medium low and return the pork to the Dutch oven.
7. In a bowl with a pour spout, combine 1 cup water and 2 tbsp salt and mix until dissolved.
8. Pour salted water, juice from 1 lime, and Worcestershire into the Dutch oven with the lard still in there too.
9. Slice the orange in half and juice it into the pot. Add the orange skins to the pot.
10. Remove most of the skin from the garlic clove and slice to expose the cloves. Cut onion into wedges. Add both to the pot.
11. Next, add the garlic powder, cumin, smoked paprika, bay leaves, guajillo chiles, and cloves. Cover and cook for 30 minutes.
12. After 30 minutes, lower heat to low and let simmer for 2 hours.
13. Remove pork from the Dutch oven and discard the juices. Shred the pork.
14. Garnish with diced onions, cilantro and lime wedges and serve over rice or in tacos.

16. Mushroom Enchiladas

Mushroom enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

Mushroom enchilada is one of my favorite vegetarian Mexican dinner recipes. It’s easy to make, comforting, and super delicious. It’s a perfect meat free dinner option that your whole family will enjoy.

Ingredients

• 6 8” flour or corn tortillas
• 400 grams brown mushrooms (sliced)
• 1 medium-sized red onion (sliced)
• 2-3 garlic cloves (minced)
• 3-4 cups baby spinach
• ¼ cup chopped cilantro
• ¼ cup chopped scallion (keep white and green parts separated)
• ½ cup salsa
• 1 + ¾ cups enchilada sauce
• 2 cups shredded cheddar or any melting cheese of choice (around 150 grams)
• 3-4 teaspoons enchilada spice blend (or any Mexican seasoning blend, adjust to taste)
• 1 tablespoon olive oil

Instructions

1. Heat oil in a pan and add sliced onion. Saute until the onion turns translucent.
2. Add minced garlic and the chopped white part of scallion. Saute for a few seconds.
3. Add sliced mushrooms and cook until the moisture released by mushrooms dries up and the mushrooms are cooked.
4. Add enchilada spice blend and saute for a few seconds.
5. Next, add salsa and saute for a minute.
6. Add spinach and cook for a few minutes.
7. Once the spinach leaves get wilted add chopped scallion and cilantro. Mix everything and switch off the stove.
8. Take a tortilla and spread around 1 tablespoon of enchilada sauce on one corner of it.
9. Spread a generous amount of mushroom filling on top of the sauce.
10. Top it with some shredded cheese and roll the tortillas tightly. Repeat the process with all the remaining tortillas.
11. Spread some enchilada sauce on a baking dish.
12. Arrange the tortilla rolls on it with the open side down.
13. Spread the remaining enchilada sauce over the rolls.
14. Top it with shredded cheese.
15. Bake in a preheated oven at 200°C (around 400° F) for 18-20 minutes or until the cheese melts and starts getting golden brown patches.
16. Garnish with chopped onion, cilantro, and scallion. Enjoy!

17. Mexican Grilled Chicken

Mexican Grilled Chicken (Pollo Asado) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT140M · Yield: [‘8’, ‘8 servings’]

Mexican grilled chicken, or Pollo Asado, is marinated in a blend of citrus juices and spices and turns out tender, juicy, and flavorful! Add this chicken recipe to your grilling rotation this summer – it’s perfect for salads, tacos, burritos, sandwiches, and more!

Ingredients

• 2 pounds boneless skinless chicken breasts (or thighs)
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup vegetable oil
• 1 small onion (rough chopped)
• 2 cloves garlic
• 1/4 cup packed fresh cilantro
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Carefully slice chicken breasts in half lengthwise to create thin pieces (as if you were butterflying them, but continue slicing all the way through). Or, pound thick chicken breasts down to 1 inch thickness.
2. In the bowl of a food processor (or blender) add lime juice, orange juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and pepper. Blend until mostly smooth. Pour into a large bowl. Add chicken and toss until evenly coated. Cover and refrigerate for 30 minutes to 2 hours (do not marinate for more than 4 hours).
3. Preheat grill to medium-high heat, about 375 to 425 degrees Fahrenheit. If needed, clean grill grates.
4. Wipe grill grates lightly with oil, then place marinated chicken perpendicular across the grill grate. Cook for about 4 to 5 minutes before flipping. Cook for another 4 to 5 minutes, or until chicken is cooked to an internal temperature of 165 degrees Fahrenheit. Rely less on time and more on the temperature and look of your chicken to determine when they’re done. Grill temperatures and conditions can vary greatly.
5. Remove from grill and allow to rest for 5 minutes before serving.

18. Beef Enchilada Casserole

Beef Enchilada Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’, ‘8 portions’]

Learn how to make Beef enchilada CASSEROLE in two easy steps. Easy, budget-friendly and fulfilling Mexican style dinner!

Ingredients

• 3 1/2 cups ground beef
• 4 corn Tortilla (8 inch or 6 small tortillas)
• 1 yellow onion (diced)
• 1 1/2 tbsp taco seasoning
• 2 cups enchilada sauce
• 1 ½ cup cheddar cheese (shredded)
• ½ cup mozzarella (shredded)
• 2 cloves garlic
• 1 can beans (15oz)
• 1 can corn (15 oz, or frozen)

Instructions

1. Cook the beef until golden brown, add salt and pepper to taste, drain the fat.
2. Add taco seasoning, onion, garlic. Cook until onion becomes fragrant and translucent.
3. Casserole assembly. In a greased with oil 9×13 inch casserole, add a thick layer of enchilada sauce, layer of 2 tortillas, ground beef, beans, corn and cheese.
4. Next add another layer of tortillas, sauce, beef, beans, corn and finish with cheese on top.
5. Cover with foil and bake for 25 minutes at 350 degrees. Remove from the oven and add a layer of mozzarella cheese, bake another 10-15 minutes without foil or until cheese is almost melted and bubbly.
6. Garnish with sour cream, jalapeno slices, cilantro, cracked black pepper, scallions.
7. Serve on its own or with a side lime cilantro rice, cornbread, pico and guacamole, more enchilada sauce.

19. Pulled Pork Enchiladas Casserole

Pulled Pork Enchiladas Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups pulled pork, shredded
• 8 large flour tortillas
• 2 cups red enchilada sauce, divided (1 cup for filling and 1 cup for layering)
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (frozen or canned, drained)
• 1 cup canned black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cheese blend (cheddar and Monterey Jack)
• Optional toppings: chopped fresh cilantro, sour cream, lime wedges

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. 2. Sauté the onion in olive oil over medium heat until softened, 3–4 minutes. Add garlic and cook 30 seconds more. Stir in cumin, chili powder, smoked paprika, salt, and pepper; cook 30 seconds until fragrant.
3. 3. In a large bowl, mix shredded pork with 1 cup enchilada sauce and the sautéed aromatics. Fold in corn and black beans. Taste and adjust seasoning if needed.
4. 4. Spread 1/2 cup enchilada sauce on the bottom of the prepared dish.
5. 5. Layer 4 tortillas to cover the bottom. Spread half of the pork filling over the tortillas and sprinkle with 1 cup of shredded cheese.
6. 6. Layer the remaining 4 tortillas on top.
7. 7. Spread the remaining pork filling over the tortillas, then pour the remaining 1/2 cup enchilada sauce over the top. Sprinkle with the remaining 1 cup cheese.
8. 8. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 5–10 minutes, until the cheese is bubbly and lightly golden. Let rest 5–10 minutes, then garnish with cilantro and serve with optional sour cream and lime wedges.

20. Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘6’]

This Slow Cooker Mexican Chicken Soup is packed with spicy Mexican flavors. It’s super easy to prepare on a weeknight or on the weekend for a football watching crowd. {gluten free}

Ingredients

• 2 15 oz cans black beans (rinsed)
• 1 onion (diced)
• 1 5 oz can mild diced green chilis (drained)
• 3 garlic cloves (chopped)
• 4 cups gluten free chicken broth (1 32 oz box)
• 2 cups diced sweet potatoes
• 1 1/2 tbsp cumin
• 1 tbsp chili powder
• one sprinkle of red pepper flakes (optional)
• 4 boneless (skinless chicken thighs)
• salt and pepper to taste
• toppings: cheese (avocado, green onions, sour cream, jalapenos, lime wedges, tortilla chips)

Instructions

1. Put all ingredients into a slow cooker set on low.
2. Cook for 6-8 hours on low.
3. Remove chicken thighs and place on a cutting board. Shred chicken with two forks and place back into Crock Pot.
4. Taste and adjust seasoning to your taste. Add more salt and pepper if necessary or a bit more broth if too thick.

21. Sopa De Camarones

Sopa de Camarones (Mexican Shrimp Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

Sopa de Camarones is a Mexican shrimp soup that is light,but full of earthy flavor. Dried chiles give the broth it’s rich red color and distinctiveflavor.

Ingredients

• 4 dried guajillo chiles (stemmed and seeded)
• 2 tablespoons olive oil
• 1 potato (peeled and diced)
• 2 carrots (sliced)
• 1 small onion (roughly chopped)
• 1 garlic clove
• 6 cups shrimp stock (fish stock, or water)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 pound peeled and deveined shrimp
• Juice of 2 limes
• ½ cup chopped cilantro (divided)

Instructions

1. Place the dried chiles in a heat-proof bowl and pour 2 cups of boiling water over them. Cover (I just put a plate on top of the bowl) and let stand for 15 minutes or so.
2. In a stockpot or Dutch oven, heat the oil over medium heat. Add the potatoes and carrots and cook, stirring frequently, until they begin to soften and brown, about 5 minutes.
3. Meanwhile, in a food processor or blender, combine the onion, garlic, and the soaked chiles along with their soaking liquid. Process until smooth.
4. Add the shrimp stock (or fish stock or water) to the pot along with the chile purée, salt, pepper, and bay leaf.
5. Bring to a boil and then reduce the heat to medium-low and simmer for about 10 minutes, until the vegetables are tender.
6. Add the shrimp and cook until they are opaque and cooked through, about 3 minutes.
7. Just before serving stir in the lime juice and ¼ cup of the cilantro.
8. Serve hot, garnished with the remaining cilantro.

22. Mexican Bean Soup

Mexican Bean Soup (quick + easy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 people’]

This hearty, flavorful soup makes a great healthy dinner all year round but tastes especially good on cold days. It’s vegan, dairy-free and gluten-free. But the best thing about this soup is that it’s ready in less than 30 minutes.

Ingredients

• 2 tbsp olive oil (*or other oil )
• 1 onion (finely chopped)
• 3 garlic cloves (finely chopped)
• 1 celery stalk (finely chopped (into very small pieces))
• 1 chili (omit if you don’t like it spicy) (chopped)
• 1 tsp thyme
• ½ tsp cumin powder
• 1 tsp paprika powder
• 1 tsp smoked paprika powder (*see notes)
• ½ red bell pepper (chopped & deseeded)
• ½ green bell pepper (chopped & deseeded)
• 3 cups veggie stock
• 2 cans (14 oz) kidney beans (*or other type of beans)
• ½ tsp salt (*depending on how salty your broth is)
• 1 can (8 oz) sweetcorn
• fresh herbs (cilantro, parsley) and black pepper as a topping (*optional)
• guacamole & other toppings of choice (see above for suggestions)

Instructions

1. Heat oil in a large pot or skillet over medium heat.
2. Add onion, garlic, celery and chili (optional) and sauté until onion is translucent and golden brown.
3. Add spices (thyme, sweet paprika powder, smoked paprika powder, cumin) and fry for 30 seconds.
4. Add bell peppers , vegetable stock, beans and a pinch of salt.
5. Bring to a boil, then reduce heat and let simmer covered with a lid over low heat for about 15 min or until celery is soft.
6. Take out about 1/4 of the mix and put it into a blender. Make sure to scoop out enough liquid too or it won’t blend. Alternatively, you could use an immersion blender.
7. Blend until creamy, then add the mix back to the soup.
8. Taste and adjust salt and pepper. Then add sweet corn and give it a good stir.
9. Add toppings of choice (see suggestions below) and enjoy!

23. Meal Prep Bowls with Cauliflower Rice

Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 meal prep bowls’]

Mexican meal prep bowls that are also low carb! Great when you’re craving for Mexican flavors and wanting a low carb high protein meal!

Ingredients

• 1 head cauliflower
• 1 tbsp olive oil
• 1 green bell pepper (chopped)
• 1 can chopped tomatoes (1.5 cup chopped tomatoes)
• 1 tsp ground onion
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1/4 tsp crushed chili flakes
• 1/2 tsp dried oregano
• pinch of salt
• pinch of black pepper
• 4 boneless (skinless chicken breasts)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup wild rocket salad
• 1 avocado

Instructions Shredded Chicken:

1. Get a large pot, add chicken breasts to it, and season with salt and pepper.
2. Cover the chicken with around 1 inch of water.
3. Bring the water to a boil and let it simmer for around 12 minutes. Remove the chicken from water and shred it using either fork, claws, or a food processor.

Cauliflower Rice:

1. Break apart cauliflower head. Wash, dry, and chop into smaller pieces.
2. Pulse with a food processor until you’ve got cauliflower rice.
3. Heat up a pan, add olive oil, chop green pepper and sauté them for a couple of minutes.
4. Add cauliflower rice, chopped tomatoes, and simmer for 5 minutes.
5. Mix in onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper. Mix as well as you can and let it simmer for 5 minutes.

Serving:

1. Divide cauliflower rice equally among 4 food containers. Add shredded chicken to each of them as well as wild rocket salad. Slice avocado and top each meal prep bowl with it.

24. Mexican Picadillo

Mexican Picadillo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium potato, peeled and diced (optional)
• 1 medium carrot, finely diced (optional)
• 1/2 cup tomato sauce or crushed tomatoes
• 1/4 cup beef broth or water
• 1/4 cup green olives, sliced
• 1/4 cup raisins (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder (adjust to taste)
• 1/4 teaspoon ground cinnamon
• 1 bay leaf
• 1 teaspoon salt (to taste)
• Freshly ground black pepper, to taste
• Chopped fresh cilantro, for garnish
• Lime juice or white vinegar, optional for brightness

Instructions

1. 1. Prepare and measure all ingredients and have them ready.
2. 2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until softened and fragrant, about 3–4 minutes.
3. 3. Add ground beef; cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
4. 4. If using potatoes and carrots, add them now along with cumin, oregano, chili powder, and cinnamon; cook 2–3 minutes to bloom the spices.
5. 5. Stir in tomato sauce and beef broth; bring to a simmer. Cover and cook until potatoes (if using) are tender and beef is cooked through, about 15–20 minutes. Stir in olives and raisins in the last 5 minutes.
6. 6. Remove bay leaf; season with salt and pepper. Finish with a splash of lime juice or vinegar and sprinkle with cilantro. Serve with rice, beans, or warm tortillas.

25. One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

One Pot Mexican Rice Casserole is an easy meal that comes together in just 30 minutes. Full of zesty flavors and spices loaded with ground beef, chorizo, rice, and cheese.

Ingredients

• 1 tablespoon olive oil
• 1 cup of onion (diced)
• 1 cup green bell peppers (diced)
• 1 cup red bell pepper (diced)
• 4 cloves garlic (minced)
• 1/2 pound ground beef
• 1/2 pound beef chorizo
• 1 1/2 cups long grain rice
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons cumin
• 2 teaspoon granulated garlic or powder
• 2 1/2 cups low sodium beef broth
• 1 (10 ounce) can fire roasted tomatoes- do not drain
• 1 can black beans (drained)
• 1 1/2 cups frozen corn
• 2 cups cheese (I use cheddar and pepperjack)
• Cilantro for garnish

Instructions

1. Heat a 12-inch skillet with a lid on medium-high heat add olive oil, red peppers, green peppers, and onion cook for 2-3 minutes then add in garlic and cook until fragrant about 1 minute.
2. Add in the ground beef and chorizo and cook until no longer pink, drain the fat.
3. Add in the white rice and spices and mix until combined.
4. Add in the beef stock, tomatoes, beans, and corn, and bring to a simmer.
5. Once simmering reduce heat to medium-low, cover, and cook 20-22 minutes until water is absorbed and rice is tender.
6. Turn off the heat and fluff with a fork then sprinkle the cheese on top, cover, and let set until the cheese is melted.
7. Serve immediately!

26. Ground Beef Tacos

Mexican Ground Beef Tacos Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 tacos’]

It only takes 5 ingredients and 15 minutes to make this ground beef taco recipe. We make ground beef tacos at least once every week because it’s our family’s favorite meal! Use our homemade taco seasoning for the best flavor.

Ingredients

• 1 pound ground beef
• ½ onion (diced)
• 1 Tablespoon minced garlic
• 2 Tablespoons taco seasoning
• 1 Tablespoon lime juice
• 8 tortillas
• guacamole
• salsa
• pico de gallo
• shredded cheese
• sour cream
• refried beans

Instructions

1. Combine ground beef, onion and minced garlic in a non-stick fry pan or cast iron skillet.
2. Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.*
3. Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.
4. Add the lime juice and stir to combine.
5. Cook, uncovered, until the mixture is browned, stirring occasionally.
6. Fill taco shells with meat and toppings, as desired.

27. Baked Chicken and Cheese Quesadillas

Baked Chicken and Cheese Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘8’]

An easy recipe for crispy baked Chicken and Cheese Quesadillas with a creamy cheesy filling. Cook these easy quesadillas for lunch, snacks, dinner or game day.

Ingredients

• 1/2 cup unsalted butter, melted
• 8 large flour tortillas
• 3 cups cooked chicken, shredded
• 1 cup sour cream
• 2 tbsp Taco seasoning
• 4 cups Fiesta blend cheese, shredded

Instructions

1. Preheat the oven to 400° and line a large sheet pan with parchment paper or a silicone baking mat like this. (See recipe notes for cooking the chicken or using a Rotisserie chicken.)
2. Melt the butter in the microwave in a small bowl. Brush the parchment paper or liner with half of the melted butter. Now place the tortillas on the baking sheet.
3. In a large bowl, mix together the shredded chicken, sour cream, taco seasoning, and 3 cups of cheese.
4. Scoop a portion of the chicken mixture onto one half of each tortilla. Then add a sprinkle of cheese on top and fold the other half of the tortilla over top of the chicken filling.
5. Brush the top of the closed quesadillas with the remaining melted butter.
6. Place in the baking sheet into the oven and bake for 10 minutes then remove from the oven and carefully flip each tortilla over. Return to oven and bake another 10 minutes or until the tortillas are golden brown. Serve and enjoy!

28. Keto Pork Pozole Verde

Keto Pork Pozole Verde (Slow Cooker And Instant Pot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [‘8’]

This Keto Pork Pozole Verde is a low carb version of the traditional Mexican soup and gives you all of those delicious south of the border flavors you love, minus the carbs.

Ingredients

• 3 lb pork shoulder roast
• 1 large head of cauliflower
• 2 tbsp ground cumin
• 1 tbsp Mexican oregano
• 1 tbsp organic onion powder
• 2 tsp pink salt
• 1 tsp cracked black pepper
• 4 cloves garlic (minced)
• 6 cups chicken bone broth
• 1 cup salsa verde ((I use medium))
• 2 limes (cut into wedges)
• radishes (thinly sliced (optional))
• fresh cilantro leaves (chopped (optional))
• green cabbage (thinly sliced (optional))

Instructions For the Instant Pot

1. Cut pork shoulder roast into 1-inch steaks, then cut the steaks into 1-inch cubes. Salt and pepper the cubes and place them into the Instant Pot.
2. Remove the green leaves from the cauliflower. Cut the cauliflower head into “steaks”. Chop the steaks into bite-sized pieces. About the size of a large bean, or the size that hominy would be in traditional pozole.
3. Add the cumin, oregano, onion powder, sea salt, pepper, garlic, bone broth, salsa, and the chopped cauliflower.
4. Place the lid on the Instant Pot, making sure the vent is set to seal, and set it to 35 minutes.
5. When the time is up allow it to naturally release pressure for 10 minutes, then do a quick release of the remaining pressure.
6. When serving squeeze a lime wedge over a bowlful of the pozole, then garnish with sliced cabbage, radish, and chopped cilantro.

For the Slow Cooker

1. Cut pork shoulder roast into 1-inch steaks, then cut the steaks into 1-inch cubes. Salt and pepper the cubes and place them into the slow cooker.
2. Remove the green leaves from the cauliflower. Cut the cauliflower head into “steaks”. Chop the steaks into bite-sized pieces. About the size of a large bean, or the size that hominy would be in traditional pozole.
3. Add the cumin, oregano, onion powder, sea salt, pepper, garlic, bone broth, salsa, and the chopped cauliflower.
4. Place the lid on the slow cooker and set it to low for 8 hours (If you prefer firmer cauliflower you can wait and add the cauliflower during the last 3 or 4 hours).
5. When serving squeeze a lime wedge over a bowlful of the pozole, then garnish with sliced cabbage, radish, and chopped cilantro.

29. Breakfast Bowl

Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups rolled oats
• 3 cups milk (dairy or non-dairy)
• 1/2 teaspoon salt
• 4 large eggs
• 1 tablespoon olive oil
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup Greek yogurt
• 1 tablespoon honey or maple syrup (optional)

Instructions

1. 1. In a medium saucepan, combine oats, milk, and salt. Bring to a gentle simmer, then reduce heat to medium-low and cook 5–7 minutes, stirring occasionally, until oats are tender and creamy.
2. 2. Meanwhile, heat the olive oil in a skillet over medium heat. Whisk the eggs with a pinch of salt and pepper, then pour into the skillet and scramble until just set. Transfer to a warm plate.
3. 3. In the same skillet, add spinach and cherry tomatoes. Sauté 2–3 minutes until the spinach wilts and the tomatoes soften. Season with a pinch of salt and pepper.
4. 4. Slice the avocado just before serving to avoid browning.
5. 5. To assemble, divide the warm oats among four bowls. Top with scrambled eggs, sautéed greens and tomatoes, avocado slices, and a dollop of Greek yogurt. Drizzle with honey or maple syrup if you like a touch of sweetness.
6. 6. Serve immediately and enjoy.

30. Ground Beef Nachos

Ground Beef Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Cheesy and delicious Loaded Ground Beef Nachos are simple to make with seasoned beef nacho cheese sauce, and all of your favorite toppings

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 15 ounce can pinto beans (drained and rinsed)
• ½ cup chunky salsa
• 2 ½ tablespoons taco seasoning
• ½ cup water
• 16 ounces tortilla chips
• 15 ounces nacho cheese sauce (or 1 recipe of homemade cheese sauce)
• Pickled jalapeno peppers
• Pico de gallo
• Sour cream
• Guacamole
• Green onions (sliced)
• Fresh cilantro (sliced)

Instructions

1. In a 12 inch skillet, heat olive oil over medium-high heat. Add the ground beef and cook while breaking it apart with a spatula or wooden spoon until no longer pink. Drain fat and return to the stovetop.
2. Add pinto beans, salsa, taco seasoning, and water. Give everything a stir, and cook for 5-7 minutes or until most of the water has evaporated. You want the meat to look saucy, so add more liquid if needed. Remove from heat, and set aside.
3. To a half sheet size sheet pan, add half of the tortilla chips in one layer, then top with half of the meat, followed by the remaining tortilla chips, and the rest of the meat.
4. Warm the cheese sauce over low heat on the stovetop, or according to the package directions. Pour the cheese sauce all over the nachos, and add your toppings (jalapenos, pico de gallo, sour cream, guacamole, and fresh herbs). Serve immediately.

31. Chicken Taco Casserole

Chicken Taco Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’]

Put this healthy and easy dinner on the table in under 30 minutes!

Ingredients

• 2 cans chicken
• 1 can black beans
• 1 can corn
• 1 packet taco seasoning
• 1/2 cup picante sauce
• 1 cup tortilla chips
• 1 cup grated cheese
• toppings (jalapeños, tomatoes, olives, sour cream, guacamole, etc)

Instructions

1. Preheat oven to 350°
2. Drain corn, beans, and chicken.
3. In a mixing bowl, mix together the corn, beans, chicken, taco seasoning, and picante sauce.
4. In a casserole dish, layer the bottom with crushed tortilla chips.
5. Spread chicken mixture over tortilla chips.
6. Top with cheese and jalapeños.
7. Bake at 350° for 15-20 minutes. Casserole is done when cheese is melted and bubbly.
8. Allow to cool slightly, then serve with toppings of choice.

32. Mexican Black Beans

Mexican Black Beans – Instant Pot, Stove Top is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’]

Easy Mexican Black Beans made from scratch using Instant Pot or stovetop pressure cooker. This recipe is no-soak, vegan, and gluten-free.

Ingredients

• 1 lb dried black beans, rinsed
• 5 cups water or broth
• 1 medium onion, chopped
• 1 jalapeno pepper, deseeded and chopped, adjust to taste
• 5-6 cloves garlic, minced
• 3 tablespoon oil
• 2 bay leaf
• Freshly squeezed lime juice, adjust to taste
• salt to taste
• 1 teaspoon dried oreganoÂ
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Handful of fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions Instant Pot Black Beans

1. Rinse dried black beans, and keep them aside.
2. Chop onions, jalapeno, and minced garlic.
3. Turn ON SAUTE (more). When it displays “HOT”, add oil and onions. Sauté for 2-3 minutes, or until onions are translucent.
4. Add bay leaf, garlic, and jalapeno. Add dry spices – oregano, paprika, and ground cumin. Sauté for 30-60 seconds.
5. Add water, and deglaze the pot. Cancel SAUTE mode.
6. Add black beans, salt to taste, and remaining water. Close the lid with the vent sealed.
7. Turn ON MANUAL / PRESSURE COOK (high) for 50 minutes. Let the pressure release naturally, around 20 minutes.
8. Remove the lid, turn ON SAUTE (more), and add some freshly squeezed lime juice.
9. Simmer for a few minutes or until desired thickness.Note: Sauce thickens as it cools.
10. Turn OFF SAUTE. Garnish with some fresh cilantro. Enjoy!

Stovetop Pressure Cooker Black Beans

1. Follow the recipe as discussed earlier. Close the stovetop pressure cooker, after the first whistle, reduce the heat to low, and cook for 50 minutes. Let pressure release naturally. The rest of the recipe is the same as Instant pot.

Stovetop Mexican Black Beans

1. Rinse the dry beans under cold water to remove any debris.
2. Place the beans in a large bowl and cover them with water. Allow them to soak overnight (8-12 hours). This rehydrates the beans and reduces cooking time.
3. Drain and rinse the soaked beans.
4. In a large pot, heat the oil over medium heat.
5. Add the chopped onion and sauté until translucent.
6. Stir in the minced garlic and chopped jalapeno (if using) and sauté for another minute.
7. Add the ground cumin, oregano, and smoked paprika. Stir the spices into the onion mixture for about a minute.
8. Add the soaked beans to the pot and coat them in the spice mixture.
9. Pour in the broth and bring the mixture to a boil.
10. Reduce the heat to low, cover the pot partially with a lid, and let the beans simmer for 1 to 1.5 hours, or until the beans are tender. Cooking time can vary based on the type and freshness of the beans.
11. Once the beans are tender, season them with salt to taste.
12. Let the beans simmer for a few more minutes to allow the flavors to meld.
13. Remove the pot from heat and garnish the beans with freshly chopped cilantro.
14. Serve the stovetop Mexican beans with lime wedges on the side.

33. Chicken Fajita Casserole

Easy Chicken Fajita Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Turn your favorite chicken fajitas into a delicious and easy casserole. Serve in a bowl with toppings or on tortillas for a quick dinner recipe.

Ingredients

• 1 Tablespoon olive oil
• 1 small red bell pepper ({thinly sliced})
• 1 small green bell pepper ({thinly sliced})
• 1 small yellow onion ({thinly sliced})
• 8 ounces cream cheese ({softened})
• 1.12 ounces fajita seasoning ({1 packet})
• 1 pound cooked chicken ({cut into strips or shredded})
• 8.5 ounces cooked rice ({about 1 cup})
• 2 cups shredded cheese
• ¼ cup cilantro ({chopped})

Instructions

1. Preheat the oven to 350°. Spray a 9×13 baking dish with nonstick cooking spray and set aside.
2. In a large skillet over medium high heat, add olive oil. Add the sliced onions and cook for a minute or two or until translucent. Then add both the red and green bell peppers and continue to cook for a few minutes or until slightly softened.
3. Add the shredded {or sliced} cooked chicken to the vegetables and stir to combine. In a small bowl combine the softened cream cheese and fajita seasoning. Add the mixture to the pan with the chicken and vegetables and stir until it is evenly distributed.
4. Then add the cooked rice and half of the shredded cheese to the pan and stir to combine. Pour the mixture into your prepared 9×13 baking dish, top with remaining cheese and bake for 20 minutes uncovered.
5. Remove from the oven and serve with tortillas, cilantro, salsa, lime wedges and avocado slices {if desired}.

34. Chicken Quesadilla

Easy Chicken Quesadilla (Instant Pot & Stovetop) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 Quesadilla’]

Easy, flavorful homemade Chicken Quesadilla. A perfect blend of chicken and veggies, makes this chicken quesadilla recipe the best!

Ingredients

• 8 boneless, skinless chicken thighs (2 pounds)
• 1/3 cup chicken broth
• 12 medium (10-inch) flour tortilla
• 2 cups grated cheese, as needed (Mexican blend, Monterrey Jack)
• 1 medium onion, sliced
• 1 small green bell pepper, seeded, cut into strips
• 1 small red bell pepper, seeded, cut into strips
• 1 small yellow bell pepper, seeded, cut into strips
• 3 tablespoon olive oil
• 6 tablespoon olive oil, as needed for making quesadilla
• 1 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1/2 teaspoon dried oregano
• 2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper, adjust to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper powder, adjust to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt, adjust to taste
• 3 tablespoon olive oil
• Pico de Gallo
• sour cream
• 4 medium tomatoes, chopped
• 1 medium yellow or red onion, chopped
• handful of fresh cilantro, chopped
• 1 jalapeno pepper, seeded, chopped, adjust to taste
• 1 lemon
• salt to taste

Instructions PREP FOR CHICKEN QUESADILLA

1. Trim the fat from the chicken thighs.Note: For chicken breasts, I prefer to keep chicken pieces thin, as these cook faster. Take 2 large chicken breasts, cut horizontally in halves, and then cut each piece into 2 to make 8 pieces.
2. In a shallow bowl, mix all the dry ingredients for the seasoning. Add olive oil, and mix well.
3. Add chicken to the seasoning mix, and coat both the sides of the chicken well with the seasoning. Keep the chicken aside for 10-15 minutes.
4. Slice the bell peppers and onions into thin strips.

INSTANT POT CHICKEN QUESADILLA

1. Turn ON Saute Mode (more). When it displays “HOT”, add a tablespoon of oil. Add sliced onions, and bell peppers, and saute for 2-3 minutes. Season with some salt and pepper. Remove sauteed onions, and bell pepper, keep them aside.
2. Add a tablespoon of oil. Sear the chicken for 2-3 minutes on each side. Do not overcrowd the pot, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.Note: You don’t need to cook the chicken all the way through, it will get cooked once we pressure cook it. Only need to sear it, to get a nice crust, adds great flavor to the quesadilla!
3. Add chicken broth, and deglaze the pot. Add seared chicken back to the pot.
4. Turn OFF Saute mode. Close the Instant pot, vent on sealing position, and set it on Pressure cook (high) for 8 minutes.Note: For chicken breast, pressure cook (high) for 4 minutes.
5. Let it naturally release pressure, for around 5 minutes, and then release the remaining pressure manually. Open the lid, and remove the chicken pieces.
6. Shred the chicken using a fork, and return the shredded chicken to the pot.
7. Turn ON saute mode (high), and stir to coat the chicken in the remaining sauce. Cook for 3-5 minutes or until all the liquid has evaporated, stirring occasionally.
8. Add the sauteed onions, and bell peppers, and stir to combine well. Turn OFF saute mode.

STOVETOP CHICKEN QUESADILLA

1. Heat a skillet or pan on medium-high heat. Add a tablespoon of oil. Add sliced onions, and bell peppers, and saute for 2-3 minutes. Season with some salt and pepper. Remove sauteed onions, and bell pepper, keep them aside.
2. Add a tablespoon of oil. Sear the chicken for 2-3 minutes on each side. Do not overcrowd the pan, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.
3. Add chicken broth, and deglaze the pan. Add seared chicken back to the pan. Simmer until the chicken is cooked through and the liquid is almost evaporated. Remove the chicken pieces. Shred the chicken using a fork, and return the shredded chicken to the pan.
4. Add the sauteed onions, and bell peppers, and stir to combine well. Turn OFF the heat.

HOW TO ASSEMBLE CHICKEN QUESADILLA

1. Heat a skillet or griddle on medium-high heat. Grease the skillet with some oil. Place a flour tortilla in the skillet. The top half of the tortilla with a layer of cheese, chicken-pepper-onion mixture, and some more grated cheese.
2. Fold the other half of the tortilla over, and cook for 2-3 minutes, or until golden.Note: I use a lid, to apply some weight evenly, for the extra crispy quesadilla. You can use the spatula as well.
3. Apply some oil on top of the tortilla, carefully flip the quesadilla to the other side, and cook until golden. Repeat with remaining quesadillas.
4. Slice the quesadilla into wedges, and serve with Pico de Gallo and a dollop of sour cream. Enjoy!!

HOW TO MAKE PICO DE GALLA

1. In a bowl, combine all the ingredients – chopped tomatoes, chopped onions, chopped jalapeno, and a handful of fresh cilantro. Squeeze fresh lemon juice, and salt to taste. Mix well to combine. Enjoy homemade Pico De Gallo!!

35. Guacamole

Tableside Guacamole at Home is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This recipe for Tableside Guacamole at home give you restaurant-quality guac in your own kitchen with just a few fresh ingredients and spices.

Ingredients

• ½ large tomato (globe, beefsteak, or slicing tomato)
• ¼ large red onion
• 2 large hass avocado
• 1 tablespoon lime juice (½ lime = approx. 1 tablespoon juice)
• ¼ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper (or more depending on desired spice level)
• ½ ounce fresh cilantro (stems and leaves, chopped)
• 2 whole jalapeno peppers (seeded and diced)
• 1 clove garlic (minced)
• ¼ cup fresh mango or pineapple (diced)

Instructions

1. Start by dicing your tomato and red onion. If you’re using any optional add-ins, prep them now, too.
2. Add the diced onion, tomato, and salt (and any optional add-ins if using) to a mortar and use a pestle to mash, extracting the liquid and crushing into small, fine pieces.
3. Add the avocado flesh to the mortar and use the pestle again to smash and integrate into the salted and crushed tomato and onion.
4. Add the lime juice, black pepper, cumin, and cayenne pepper. Use a fork to stir until creamy and smooth. Serve immediately with tortilla chips.

36. Dutch Oven Chili

Dutch Oven Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘4’]

This classic Dutch oven chili recipe is packed with a harmonious blend of spices, aromatic vegetables, and tender ground beef.

Ingredients

• 1 tbsp canola oil
• 1 pound ground beef
• 1 onion (diced)
• 1 green bell pepper (diced)
• 4 cloves garlic minced (minced)
• 1 can (28 oz) diced tomatoes (or tomato sauce)
• 1 can (17 oz) kidney beans (raised and drained )
• 1 tablespoon cumin
• 1 tabespoons chili powder
• 1 teaspoons cinnamon
• 1 teaspoon garlic powder
• 2 green onions (sliced)
• 1 cup beef broth (or chicken broth)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat your large Dutch oven over medium heat and add the olive oil. Allow it to warm up, and then add the ground beef. Break it up with a wooden spoon and let it brown to perfection.
2. Dice the onion, green bell pepper, and garlic cloves. Add them to the Dutch oven and let them sauté with the beef until they turn tender.
3. Add the rest of the ingredients. Stir everything together, allowing the flavors to meld
4. Lower the heat and let your chili simmer in the Dutch oven for about an hour. This will allow the flavors to intensify.
5. Remove from heat, serve in bowls and garnish with green onions

37. Mexican Meatballs

Mexican Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’15’, ’15 meatballs’]

These perfectly spiced and seasoned juicy Mexican Meatballs come with an Adobo-flavored tomato sauce. It’s the perfect balance of sweet, tangy, and smoky with a touch of heat.

Ingredients

• 3 tortillas (I used corn tortillas)
• 1 lb lean ground beef (I used 88/12%)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp cumin
• ¼ tsp paprika
• 2 chipotle chiles in adobo (canned) (de-seeded and minced)
• 1 egg
• ¼ cup grated cotija cheese
• Salt and pepper (to taste)
• Cilantro (for garnish)
• ½ cup beef bone broth
• 1 cup canned tomato sauce
• 1 tbsp adobo sauce

Instructions

1. Fry the tortillas:Air fry: Preheat air fryer to 400°F. Place tortillas inside and fry for 2-3 minutes until crispy.Bake: Preheat oven to 450°F. Place tortillas on a baking sheet and bake for 8-10 minutes or until stiff.
2. Let the tortillas cool for 1-2 minutes. Then place into a zip-top bag and use a mallet, rolling pin, or bottom of a pan to finely crush. Tortilla crumbs should be the size of sand, like breadcrumbs. Crush enough to make ⅓ cup.
3. Mix meatball ingredients: To a large bowl, add ground beef, tortilla crumbs, garlic powder, onion powder, oregano, cumin, paprika, chipotles, egg, cotija cheese, ¾ tsp salt, and ¼ tsp pepper. Lightly whisk the egg, then gently mix to incorporate the ingredients into the beef. Be careful to not overmix or else you’ll get a tough meatball.
4. Form into meatballs: Use a 1½ tbsp cookie scooper or spoon to form about 15 meatballs. Wet your hands and roll into the size of a golf ball.
5. Sear the meatballs:Air fry: Preheat the air fryer to 350°F. Lightly spray the bottom of the basket so the meatballs don’t stick. Place the meatballs inside, leaving a little space between each one. Then fry for 4-5 minutes. Internal temperature should be around 120-130°F.Bake: Preheat the oven to 450°F if you haven’t already done so. Line a baking sheet with foil, then place a wire rack on top. Lightly spray the rack with oil and place the meatballs, evenly spaced, on the rack. Bake for 7-8 minutes. Internal temperature should be around 120-130°F.Pan sear: In a large, wide pan, heat ½ tbsp oil. When hot, add half the meatballs and sear each side for 1-2 minutes. Repeat with the second half. Transfer to a plate and set side.
6. Start on the sauce: If you’re air frying or baking, start on the sauce while the meatballs are searing. If pan searing, start on the sauce immediately after.To a large wide pan, add beef broth, tomato sauce, adobo, ½ tsp salt, and ¼ tsp pepper. Bring to a boil, then cover and let simmer over medium heat for 5 minutes.
7. Finish cooking the meatballs: When the meatballs are done searing, add them directly into the sauce. Cover and keep simmering for 5 minutes. Then flip, and simmer until meatballs are done cooking and are no longer pink in the middle, about 3-5 minutes. Internal temperature should be 160°F.
8. Let cool slightly and garnish with cilantro and additional cotija. Serve warm.

38. Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken breasts, cut into thin strips
• 2 tablespoons olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 lime, juiced
• 8 small flour tortillas, warmed (or 4 large tortillas)
• 1–2 tablespoons chopped fresh cilantro (optional)
• Lime wedges for serving (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. 2. In a large bowl, whisk together the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken strips and 1 tablespoon olive oil; toss to coat evenly. Add minced garlic and toss again.
3. 3. On the prepared baking sheet, spread the chicken in a single layer. Arrange the sliced peppers and onions around the chicken. Drizzle with the remaining 1 tablespoon olive oil and toss to coat the vegetables.
4. 4. Bake for 18–22 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender. If you like blistered peppers, switch to broil for 1–2 minutes at the end.
5. 5. Remove from the oven and squeeze fresh lime juice over the chicken and vegetables. Toss gently to combine.
6. 6. If using cilantro, sprinkle over the fajitas. Taste and adjust salt and pepper if needed.
7. 7. Serve the fajita filling with warm tortillas, plus optional toppings and lime wedges.

39. Sopapilla Cheesecake

Churro Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT165M · Yield: [’16’, ’16 bars’]

This Sopapilla Cheesecake recipe (Churro Cheesecake dessert) is a wonderful churro crust surrounding a delicious cheesecake. It’s smooth and creamy and full of flavor.

Ingredients

• 2 rolls crescent roll dough (I used Pillsbury)
• 1/2 cup sugar
• 1 Tablespoon cinnamon
• 24 ounce cream cheese (softened. Philadelphia for the best creamiest results)
• 1 cup granulated sugar
• 2 teaspoons pure vanilla
• 1 egg
• 2 Tablespoons butter

Instructions

1. Preheat oven to 350° F.
2. Combine sugar and cinnamon together in a small bowl for the cinnamon sugar mixture. Lightly grease a 9×13 pan then pour about 1/4 of the cinnamon sugar mixture over top. Open one can of crescent dough. If it’s sectioned off, press the seams together then place in pan on top of the cinnamon mixture.
3. Beat the softened cream cheese and half the sugar together in a bowl for 3 minutes on medium low, scraping down after each minute of mixing. Add the remaining sugar and beat 1 more minute. Scrape down the sides. Add the egg and vanilla and beat until well combined. Layer the cheesecake mixture on top of the crescent dough in the pan.
4. Melt the butter. Place the remaining tube of crescent dough on top of the cheesecake layer (pressing seams together beforehand if there are any). Brush butter over the top, then sprinkle with the remaining cinnamon and sugar mixture.
5. Bake for 32-35 minutes. The top will be bubbly and there will be a slight wobble when you nudge the pan. Allow to cool at room temperature for one hour, then refrigerate for 2-24 hours before serving. The longer you wait to serve, the softer the crust will be. Serve cold. Enjoy!
6. Top with dulce de leche or honey for a more authentic experience. Caramel, chocolate sauce, nutella and more can also be used.

40. Mexican Adobo Chicken

Mexican Adobo Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT1H · Yield: 4

Mexican Adobo Chicken (Adobo de Pollo) is chicken cooked in smoky, vinegar-based red chili sauce. It’s one-pot comfort food in about an hour. Using boneless, skinless chicken thighs and a 25-minute adobo sauce means this dish will be on the table in about an hour.

Ingredients

• 3 tablespoons butter (I used salted)
• 1 tablespoon vegetable oil
• 2 pounds boneless skinless chicken thighs
• Salt and pepper
• 2 cups Mexican Adobo: Prepare a double batch of this Mexican Adobo recipe
• 2 cups cooked rice (any kind)
• 2 ripe, avocados, sliced and sprinkled with a bit of salt
• Easy Pickled red onions
• Crispy fried potatoes
• Corn or flour tortillas (In the photos: homemade all-butter flour tortillas)

Instructions

1. Follow this Mexican Adobo Recipe to prepare a double batch (double the amount of all the ingredients) of adobo. You should have approximately 2 cups of adobo. (Preparing Mexican Adobo takes about 25 minutes; this time is not included in the recipe times listed above. Mexican Adobo can be prepared up to 2 weeks in advance and stored in the refrigerator.)
2. Lay the chicken out on paper towels or a clean kitchen towel. Using more paper towels or another clean kitchen towel, blot excess moisture from the chicken.
3. Add butter and oil to a 12-inch non-stick skillet and set it over medium heat. When the butter has completely melted, add the chicken, arranging it into one layer without any overlapping pieces. If there is no way to arrange all the chicken without overlapping the pieces, do this in two batches.
4. Sprinkle the chicken with a bit of salt and pepper and let it cook on one side for 3-4 minutes, until you can easily lift it from the pan without sticking and the bottom of the pieces are starting to brown. Turn the pieces over and allow them to cook on the other side just until you see a few brown spots beginning to form.
5. Pour the adobo sauce into the pan, over the chicken. Turn the heat up slightly and bring the adobo to a boil.
6. Cover the pan, turn the heat to medium-low, and cook for 20 minutes, until the chicken is cooked through. To know when the chicken is cooked through: Remove the thickest piece from the pan and cut it into the thickest part. If there is no pink on the inside of the piece of chicken, it is done cooking. Alternatively, stick an instant-read thermometer into the thickest part of the thickest piece of chicken. The chicken is done when it registers 165° F (73.8° C).
7. Serve the chicken over rice, topped with sliced avocado and pickled onions, with crispy fried potatoes and tortillas on the side.

41. Instant Pot Pork Tacos

Instant Pot Pork Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT8M · Yield: [‘6’]

These Instant Pot Pork Tacos are packed with lots of spices.  The pork is tender and great when served with corn tortillas and all the toppings.  {gluten free}

Ingredients

• 1.25 pork tenderloin (2 pieces)
• 1/4 cup apple cider vinegar
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp onion powder
• 2 tsp paprika
• 3 garlic cloves, chopped
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 avocado
• 1/4 cup whole greek yogurt, plain
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• salt and pepper to taste

Instructions

1. Mix all spices in a small bowl and rub all over both pieces of pork being sure to press those spices in.
2. Heat the Instant Pot to high and add apple cider vinegar.  Carefully place all pork into pot.  Cut them in half if necessary.
3. Set Instant Pot to cook on high for 30 minutes in the sealed position.  When timer goes off let the pressure release naturally.  (If you prefer more flavor you can saute the pork first.)  
4. Carefully remove lid, remove pork and shred with two forks.  
5. This pork has good flavor but you don’t get a sauce.  My kids like it this way then I can add salsa and toppings as needed.  
6. Serve on a corn tortilla with lime juice, cojita cheese, avocado, cilantro, red onion and jalapenos.  
7. For avocado crema, mix all ingredients in a blender.  Serve on top of tacos.

42. Churros

Homemade Churros Recipe | Mexican Churros is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [’20’]

Churros are the world’s best and favorite desserts that are soft, tender, and moist at the center with a crispy and caramelized texture on the outside. These homemade churros are vegan and eggless, prepared with six ingredients and ready in less than 30 minutes. Churros are rolled in cinnamon sugar, which makes them even better than the ones you buy from the Mexican market.

Ingredients

• 2 cups Warm water
• 2 tbsp Sugar
• 2 tbsp Vegetable oil (/ canola oil / Sunflower oil)
• 1 tsp Salt
• 1 tsp Vanilla Extract (optional)
• 2 1/4 cups All purpose flour
• 1/2 cup Sugar
• 1 tsp Cinnamon powder
• Oil (, for frying)
• Dulce de leche (, to serve)

Instructions How to make churros dough?

1. In a bowl, add water, sugar, oil, salt, vanilla extract, and flour, and use a whisk until just combined. The dough should be like thick batter (wet and sticky), not watery.

How to fry churros?

1. Heat oil for frying in a deep skillet or fryer over medium heat. The oil reaches optimum temperature when a small piece of churro dough, when dropped into the oil, comes up immediately.
2. Spoon the dough into a pastry bag fitted with a star tip.
3. Squeeze 4 to 5 strips of dough into hot oil, cutting with a knife or scissors depending on the size of the pan you are frying. Do not overcrowd.
4. Fry the churros for about 2 to 3 minutes on each side by turning them once midway through the frying process or until they look crisp and golden brown in color.
5. Transfer this to paper towels to absorb any excess oil.

Cinnamon Sugar Coating for Churro

1. In a paper bag, add sugar and cinnamon powder and mix.
2. When churros are just warm, toss them in a cinnamon sugar mixture so that they are evenly coated.
3. Serve churros warm with dulce de leche, chocolate sauce, or vanilla sauce, and enjoy.

43. Chicken Tinga

Chicken Tinga Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

This Chicken Tinga Recipe, or tinga de pollo, is one of my favorite Mexican dishes to make. Shredded chicken is simmered in a smoky, spicy chipotle sauce adding so much flavor. You will love how quick and easy this is to make and it can be use in so many ways.

Ingredients

• 2 tablespoons lard or oil
• 2 large or 3 medium white onions (thinly sliced)
• 3 large chicken breasts {or about 2 pounds of chicken or 4 cups of shredded chicken}
• 2 cloves garlic (minced)
• 1 – 12 fluid ounce can evaporated milk
• 1 – 14 ounce can crushed fire roasted tomatoes
• 3 – 4 canned chipotles and all the adobo sauce in the can OR
• 1 – 7.76 ounce can chipotle sauce
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano {or regular oregano if you don’t have Mexican oregano}
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Heat the lard or oil in a large skillet over medium heat and add the sliced onions. Cook slowly until translucent about 10 to 15 minutes.
2. While the onions are cooking, place the chicken in a saucepan and cover with water.
3. Heat till it begins to boil and turn down to simmer. Cook for 6 to 7 minutes for thinner chicken breast, or 8 to 10 minutes if they’re pretty big, and then turn off the heat.
4. Cover with a lid and let it sit for 5 minutes. Check for doneness. Shred the chicken.
5. Place the garlic, evaporated milk, fire roasted tomatoes, chipotles and adobo sauce or chipotle sauce, cumin, oregano, salt and pepper into a blender and blend well.
6. Pour over the cooked onions and cook for 5 minutes, then add the chicken and simmer for an additional 15 minutes until sauce is reduced by half. Serve over rice or on tostadas.

44. Instant Pot Pork Chile Verde

Instant Pot Pork Chile Verde is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

This authentic Mexican pork Chile Verde recipe is made of tender chunks of pork loin with butternut squash and green tomatoes.

Ingredients

• 1 tbsp oil
• 3/4 cup onion (diced)
• 3 garlic cloves (minced)
• 1 1/2 cup butternut squash
• 3 cup green tomatoes (chopped)
• 2 lb pork loin
• 1/2 cup broth
• 3 tbsp cilantro (chopped)

Instructions

1. Press “saute” and add olive oil.
2. Add garlic and onion and saute for 2 minutes.
3. Add butternut squash, green tomatoes and pork and sautr for 3 more minutes.
4. Add broth and cilantro, stir and close the lid.
5. Cook on high pressure for 20 minutes.
6. When cooking time is complete, do a quick pressure release and open the lid.
7. Serve and enjoy 🙂

45. Vegetable Spaghetti Squash

Vegetable Spaghetti Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium spaghetti squash (about 2 to 2.5 pounds)
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 2 cups fresh spinach, roughly chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (or vegan Parmesan), for serving (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with a little oil and place cut sides down on a baking sheet. Roast 35-40 minutes until the flesh is tender.
2. 2. Let the squash cool slightly; use a fork to rake the flesh into long spaghetti-like strands. Set aside.
3. 3. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and red pepper; sauté 5-6 minutes until softened.
4. 4. Add garlic and zucchini; cook 2-3 minutes until fragrant and just tender.
5. 5. Stir in cherry tomatoes, oregano, basil, and red pepper flakes; cook 2-3 minutes until tomatoes start to release juice.
6. 6. Add spinach; cook until wilted, about 1-2 minutes. Season with salt and pepper.
7. 7. Add the spaghetti squash strands to the skillet; toss to combine with the vegetables. Drizzle remaining olive oil if desired; adjust seasoning.
8. 8. Serve hot, sprinkled with Parmesan cheese if using. Garnish with parsley if desired.

46. Pastel De Elote

Gluten-Free ‘Pastel de Elote’ Sweet Mexican Corn Cake (Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘1’, ‘1 Cake’]

A lightened up, gluten-free, vegan, & top 8 allergy-free recipe for ‘Pastel de Elote’ Sweet Mexican Corn Cake! This traditional dessert is moist, dense, with a bread pudding like texture. Baked in a bundt pan, with fresh corn, and topped with a light glaze, this treat will be gone in a flash!

Ingredients

• 1 Cup Masa Harina (Corn Flour)
• 1 Cup Gluten-Free 1-to-1 Baking Flour
• 1 Tsp Baking Powder
• 3/4 Cup Erythritol (or preferred granulated sweetener)
• 1 Cup Sweet Yellow Corn
• 1 Prepared Bob’s Red Mill Egg Replacement
• 3/4 Cup Unsweetened Non-Dairy Milk*
• 1/4 Cup Sweetened Condensed Coconut Milk
• 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
• For the “Honey Glaze”:
• 3/4 Cup Powdered Erythritol (or preferred powdered sugar)
• 2 TB Vegan Honey (or real pure honey)
• 3 Tsp Water

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flours and baking powder and whisk together.
3. Now add the rest of the cake ingredients and mix together to form a smooth, thick cake batter.
4. Pour the cake batter into a greased 3-cup bundt pan** and place in the oven to bake for 25 minutes.
5. While the cake is baking, prepare the glaze by simply mixing the 3 ingredients together.
6. Allow the baked cake to cool for a bit in the pan before inverting onto a wire rack to completely cool.
7. Once the cake has cooled, drizzle on the glaze. Save some glaze for serving!
8. Pro tip: This cake tastes amazing once chilled in the fridge!

47. Pork Tamales with Red Chili Sauce

Mexican Pork Tamales Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT540M · Total: PT855M · Yield: [’45’, ’45 tamales’]

Mexican Pork Tamales is one of the most popular dishes from Latin America and is now one of the most requested in the United States as well. Holidays aren’t the same without them.

Ingredients

• 16 ounce Corn Husks
• 2 pound Pork Roast
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Onion Powder
• 1 quart Red Tamale Sauce (divided)
• 6 cups Masa Harina (like Maseca)
• 2 tablespoon Baking Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Salt
• 1 tablespoon Ground Cumin
• 1 pound Lard
• 3/4 cup Red Tamale Sauce
• 5 cups Chicken Stock (or Broth)

Instructions Preparing Corn Husks

1. Being careful not to rip the corn husks, wash with cool water and a brush to remove all debris and corn silks.
2. Place in a large pan or dishpan or even in a clean sink. Fill with cool water to cover the husks. Place a large heavy dish or plate on top to ensure that the husks are all underwater. Leave them overnight.

Preparing Pork Roast

1. Mix together salt, pepper and onion powder. Rub on all sides of pork roast.
2. Place in Crock Pot on low and cook for 6-8 hours, or overnight, until fork tender.
3. Remove and shred with a fork. Using a knife, cut the shreds a few times so that they aren’t too long and stringy.

Preparing Pork Filling

1. Set aside 3/4 cup of Red Tamale Sauce to use later, for the masa dough.
2. Place the shredded pork and the remainder of the Tamale Sauce in a sauce pan on medium-low heat. Cook until heated through, stirring occasionally to ensure that it doesn’t stick and burn. If there isn’t enough liquid, add a little bit of water or stock, 1/4 cup at a time. You don’t want to overdo it.
3. Once heated, set aside.

Preparing Masa Dough

1. Whisk together masa harina, baking powder and seasonings.
2. Melt lard. You can melt it on the stovetop. I melted it in a glass measuring cup in the microwave for two minutes.
3. Add lard and 3/4 cup Tamale Sauce to masa harina mixture. Mix well. It will look like wet sand like you would use to make sand castles.
4. Add one cup of stock at a time and mix well until you have FOUR CUPS stock in the masa. Let sit for about 20 minutes for the liquid to soak into the masa harina. You are looking for the consistency of hummus or cake batter. Continue adding stock about 1/4 cup at a time, as necessary, to reach the right consistency for spreading easily.

Assembling the Tamales

1. Separate and pat dry a few husks at a time. Inspect to ensure that you have the smooth side facing upwards. Turn it vertically and hold the skinnier end with your non-dominant hand. Spread about two tablespoons masa dough as shown in the photos above.
2. Using a tamale spreader or the back of a spoon, spread about one tablespoon of the filling in a line close to the top.
3. Fold the husk vertically, edge to edge. With your dominant hand, push the top back a little with the filling and curl toward you to form a tube. Fold over the skinnier end and place in a tray with seam side down. Repeat until you run out of one of the ingredients (husks, masa or filling).

Steaming the Tamales

1. In a large stockpot, place a steamer basket and fill with water up to the basket. Stack the tamales straight up in the stock pot with the fold at the bottom.
2. Cover and heat to boiling then reduce heat to low to keep the water steaming through the tamales. Check the water level every 10-15 minutes when using a steamer basket since the water level is already low. You don’t want the water to dry up. When replenishing water, move the tamales out of the way before pouring so you don’t get extra water inside the tamales. When removing the lid to check the tamales, try not to tilt it since this might add water to the inside of the tamales.
3. Cook for 60 to 90 minutes. After about 60 minutes, pull out one of the tamales and remove it from the husk to check for doneness. If it comes clean from the husk, it’s done. If not, keep going for 15 minutes and try again. If still not quite done, you’ll need 15 minutes more.
4. Remove from heat. Serve immediately. Allow to cool completely before storing in the refrigerator or freezer. When storing, leave them in the husks.

48. Mexican Rice

Mexican Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

An easy recipe for authentic Mexican Rice, that’s just like you’d get in a restaurant. It’s the perfect delicious side dish for taco night!

Ingredients

• 2 cups long-grain rice
• 2 tablespoons vegetable oil
• ½ medium yellow onion (finely diced)
• 1 clove garlic (minced)
• 1 cup tomato sauce
• ½ teaspoon ground cumin
• 1 teaspoon salt
• 1 chicken bouillon cube (omit if using chicken stock)
• 3 cups water or chicken stock
• Cilantro (for garnish)

Instructions

1. Add the rice to a bowl, cover with water and let it soak for 15 minutes. In a colander rinse the rice under running water until it runs clear. Drain.
2. In a saucepan over medium high heat, heat the oil. Add rice and cook for 6 to 7 minutes, stirring frequently until the rice starts to turn lightly golden brown.
3. Add diced onion, and cook for 1 more minute, then add garlic and cook for 30 seconds.
4. Add tomato sauce, stir to combine, then season with cumin and salt.
5. Combine the chicken bouillon cube with water, and heat in the microwave for 2 minutes then stir. Add it to the rice, and stir until combined.
6. Bring to a boil, then turn the heat down to the lowest setting possible, cover and cook for 20 minutes. Briefly remove the lid, and taste the rice to see if it’s cooked through, if not, add 2 tablespoons of water, cover and cook for 5 more minutes.
7. Remove from heat. Remove the lid, and fluff with a fork. Garnish with fresh cilantro before serving.

49. Chicken Tortilla Soup

Slow Cooker Creamy Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Yield: [‘5’, ‘5 servings’]

This slow cooker creamy chicken tortilla soup is perfect for soup season! It features the traditional Mexican flavors of a classic tortilla soup with the slight variation of a creamy texture.

Ingredients

• 2 teaspoons olive oil
• 1 1/2 pounds boneless skinless chicken breast
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 3 cups chicken broth
• 1, 28 ounce can crushed tomatoes (we like fire-roasted)
• 1, 4 ounce can diced green chiles
• 1, 15 ounce can black beans, drained and rinsed
• 1, 15 ounce can corn, drained
• 1 tablespoon minced garlic
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 3/4 teaspoon Kosher salt
• 1/2-3/4 cup of Greek yogurt or sour cream, optional for creaminess
• Juice from 1 lime
• Toppings of choice: shredded cheese, avocado, green onion, fresh cilantro, tortilla chips or strips

Instructions

1. Start by putting the oil in the crockpot insert. Add the chicken, diced onion, diced bell pepper, chicken broth, crushed tomatoes, diced green chiles, black beans, corn, garlic, chili powder, cumin, paprika, and salt into the crockpot insert. Put the lid on top and cook in the crockpot according to your desired settings (usually low for 8-10 hours or high for 4-6 hours).
2. When the crockpot has completed its cooking cycle, shred the chicken in the soup. Temper the Greek yogurt or sour cream—place the Greek yogurt or sour cream into a small bowl and gradually add about a 1/4 cup of the hot soup broth into it. Mix well and repeat 2-3 times (until you have added about a cup of the soup broth). Add the tempered Greek yogurt/sour cream to the crock pot insert along with the lime juice and mix well.
3. Add your favorite toppings to each individual serving and enjoy! See instructions in the notes section of the recipe card for how to make your own crispy tortilla strips.

50. Pineapple Pico De Gallo

Fresh Pineapple Pico de Gallo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This Sweet and Spicy Pineapple Pico de Gallo is a vibrant addition of fresh flavor to enhance your fish tacos, tasty rice bowl, or just eat on its own with chips.

Ingredients

• 1 cup diced fresh pineapple (1 fresh pineapple = approx. 3 cups diced)
• 1 cup diced tomato (1 Beefsteak or slicing tomato = approx. 1 cup diced)
• 1 cup diced red onion (½ red onion = approx. 1 cup diced)
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice (1 lime = approx. 2 tablespoons juice)
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Prep all your ingredients by dicing tomato, pineapple, and onion and chopping your fresh cilantro.
2. To a large mixing bowl, add the diced tomato, pineapple, onion, and cilantro. Squeeze the lime juice on top and sprinkle on the cumin, cayenne pepper, salt and pepper. Stir and taste to adjust spice and salt levels.
3. Serve cold or at room temperature with tortilla chips or on a sandwich, in a wrap, or on Fish Tacos!

51. Slow Cooker Sweet Pork Enchiladas

Easy, Homemade Slow Cooker Sweet Pork Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Yield: [‘8’]

These sweet pork enchiladas are sure to become a new favorite, easy dinner option! They use our favorite Sweet Pork (No Soda) recipe.

Ingredients

• 1 recipe of Sweet Pork (No Soda)
• 8 medium tortillas ((corn, flour, or almond flour))
• 15 ounces of green enchilada sauce
• 1 cup low-fat Mexican shredded cheese + additional if desired

Instructions

1. Prepare our sweet pork recipe in the crockpot. Be aware that it will need to be in the crockpot for 5-6 hours. Follow this sweet pork (no soda) recipe.
2. Once the pork is prepared, preheat your oven to 375 degrees. Spray a 9×12 pan with olive or avocado oil nonstick cooking spray.
3. Place ⅓ cup of the enchilada sauce at the bottom of the pan. Spread it around with a spoon until there is an even layer of sauce.
4. On a separate plate or cutting board lay a tortilla down. Place about 5 ounces of sweet pork in a line down the center of the tortilla (if you are using corn tortillas, you may not be able to use a full amount in one tortilla). Sprinkle with cheese if desired. Roll up the tortilla. Place the filled tortilla seam side down in the 9×12 baking dish. Repeat this with the remaining tortillas. Line the tortillas next to each other until you have a full pan.
5. Using a spoon, place the remaining enchilada sauce on top of the enchiladas. Evenly spread the sauce over the enchiladas. Sprinkle the top of the enchiladas with cheese, if desired.
6. Cover the enchiladas with aluminum foil and place them in the oven for 20 minutes covered, then uncover for the last 5-7 minutes until the cheese is slightly brown and melted on top. Allow the enchiladas to cool for 5-10 minutes before serving. Top with fresh cilantro, sour cream, and diced red onion if desired.

52. Mexican Guava Charlotte Cake

No-Bake Guava Charlotte Cake – Mexican Carlota is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT150M · Yield: [‘8’, ‘8 -10 servings’]

This easy no-bake Guava Charlotte dessert is a Mexican version of an icebox cake made with only five ingredients: Marias cookies, guava paste, cream cheese, condensed milk, and lime juice.

Ingredients

• 10 oz. guava paste (half the package)
• 2 packages Marias cookies (about 50 cookies)
• 3 (8 oz.) packages cream cheese ( at room temperature)
• 1 cup sweetened condensed milk
• 2 tablespoons lime juice

Instructions

1. Prep the guava paste: In a small saucepan, add 10 oz. Guava paste and 1/2 cup water. Over medium heat, melt the guava paste, occasionally stirring until a thick sauce forms without clumps. Set aside to cool.
2. Make the filling: In the bowl of a standing mixer fitted with the paddle attachment or with a hand-held mixer, beat together 3 packages of softened cream cheese with 1 cup of sweetened condensed milk until smooth. Add 2 tablespoons of lime juice and half of the guava sauce (about 3/4 cup). Mix to combine.
3. Assemble the cake: Spray an 8-inch springform pan with non-stick cooking spray or oil. Arrange Marias cookies in a single layer on the bottom and sides of the pan (*scroll up to see step-by-step images). Pour 1/3 of the filling over the cookies, ensuring they are completely covered. Repeat the layering two more times, finishing with the filling on top.
4. Top the cake: Evenly spread the remaining guava sauce over the filling and refrigerate for at least two hours or until set. Open the springform pan and remove the ring. Cut the cake into wedges and serve with whipped cream if desired.

53. Chicken Sweet Potato Skillet

Mexican Chicken Skillet Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’, ‘3 main servings’]

Whip up this Mexican Sweet Potato Chicken Skillet for a quick, flavorful one-pan meal! Packed with tender chicken, sweet potatoes, and bold Mexican spices, it’s healthy, delicious, and perfect for busy weeknights.

Ingredients

• ½ pound boneless skinless chicken (thighs or breast)
• 1 ½ cups sweet potato (diced and parboiled)
• 1 cup canned black beans
• 1 tablespoon green jalapeno or green chili peppers (pickled (canned) or fresh)
• 6 tablespoons mild salsa
• ½ cup mozzarella cheese
• 1-2 tablespoon olive oil (for cooking)
• ⅓ cup red bell pepper (diced)
• ½1 teaspoon ground cumin
• ¼ teaspoon red chili flakes
• 1 teaspoon ground oregano
• salt to taste
• black pepper to taste
• 1 teaspoon garlic (minced)
• Lime wedges for serving
• Cilantro for serving
• 1 cup uncooked quinoa (optional)

Instructions

1. If serving with quinoa, start cooking it now.
2. In a small bowl mix together spices, salt, black pepper, and diced chicken thighs.
3. Brown the chicken in a skillet over medium-high heat until almost fully cooked. Set aside.
4. Clean the skillet with paper towels and add sweet potatoes, jalapenos, garlic, bell peppers. Stir to combine and cook for another 5-8 minutes until warmed through and veggies softened. Stir in salsa, black beans and return the chicken.
5. Top with cheese and close the lid. Once cheese is melted, remove the skillet from heat. Serve with a drizzle of squeezed lime juice and freshly chopped cilantro and quinoa.

54. Gluten Free Tres Leches Cake

Gluten Free Tres Leches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT105M · Yield: [’15’]

Get ready to indulge in a decadent dessert that’s sure to satisfy your sweet tooth! Our gluten-free Tres Leches Cake is a moist and creamy treat that’s perfect for any occasion. With a rich blend of three different types of milk and a perfectly whipped cream topping, this Latin American favorite will have you savoring every bite.

Ingredients

• 5 whole eggs
• 1 cup sugar
• 1 teaspoon vanilla
• ½ cup neutral oil such as avocado or canola oil.
• 1 ¼ cup high quality gluten free flour (I used King Arthur Measure for Measure, stirred, scooped, and leveled)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 can (14 ounce sweetened condensed milk)
• 1 can (12 ounce evaporated milk)
• 1 cup heavy whipping
• 1 ½ teaspoons vanilla
• 1 teaspoon rum extract (optional)
• 1 ¼ cup heavy whipping
• ¼ cup sugar
• 1 teaspoon vanilla
• Cinnamon for dusting (or fresh fruit like berries, kiwi, or mango. If using fruit to decorate, add just before serving.)

Instructions

1. Prepare:Spray a 13 X 9 inch cake pan with gluten free cooking spray, or line the bottom with parchment paper and set aside.
2. Preheat the oven to 350 degrees F. Make sure to adjust the oven rack to the middle position.

Make the cake:

1. Use the stir, scoop, and level method to measure gluten free flour into a medium-large bowl and stir together with baking powder and salt. Set aside.
2. Use the stir, scoop, and level method to measure gluten free flour into a medium-large bowl and stir together with baking powder and salt. Set aside.
3. Crack one egg into a medium bowl and mix with an electric mixer on medium speed about 15 seconds. Add remaining eggs one at a time, beating for another 15-30 seconds after each addition.
4. Gradually add in the sugar over about 30 seconds while continuing to mix, until all sugar is incorporated. The egg mix will be very fluffy and turning a light yellow.
5. Reduce speed of mixer, and gradually add the oil and then the vanilla while mixing.
6. Sprinkle the flour mixture over the egg mixture and gently fold with a spatula until well combined. DO NOT OVER MIX.

Bake the cake:

1. Transfer batter to the prepared pan and spread evenly.
2. Bake 25-30 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the middle of the cake.
3. Remove cake from the oven and allow to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. If you plan to serve the tres leches in the pan, you can leave the cake in the pan to cool.

Soak the cake:

1. Whisk the sweetened condensed milk, evaporated milk, and heavy whipping cream together with the vanilla and rum (if using) and set aside.
2. Transfer the cooled cake to a platter or rimmed baking sheet and poke all over using a fork
3. Pour the milk mixture all over the cake, putting a little extra around the edges to get them nice and soft.
4. allow the cake to soak up the milk mixture for 5-10 minutes

Frost and serve:

1. Combine heavy cream, sugar, and vanilla into a large bowl and mix on medium speed about 2 minutes, until soft peaks form.
2. Spread the whipped cream over the cake, or scoop a dollop onto individual slices.
3. Take your tres leches up a level or two by topping with fresh berries, kiwi, and/or mango. You can also top with a light dusting of cinnamon. Add any toppings just before serving. See recipe variations in the blog post for other ideas on ways to serve this yummy cake!

55. Chicken Enchiladas

Best Easy Chicken Enchiladas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘5’, ‘5 servings’]

Make these Easy Chicken Enchiladas in just 15 minutes of prep time. The filling is made with leftover chicken (or use rotisserie) salsa and sour cream. They’re creamy, cheesy, fast and delicious!

Ingredients

• 1 15-ounce can Enchilada sauce (or 2 cups)
• 4 scallions, sliced, divided
• 4-ounce can diced chiles or canned jalapeños, drained and chopped* see ingredient note
• 2 cups diced or shredded cooked chicken
• 1 cup frozen corn, thawed under running water
• ½ cup salsa, plus more for serving
• 1/3 cup sour cream, preferably reduced-fat
• 10 corn tortillas (6-inch or soft taco size) *see ingredient note
• 1 ½ cup shredded Mexican cheese (6 ounces)

Instructions

1. Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.
2. Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.
3. Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.
4. Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.

56. Albondigas Soup

Albondigas Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Mexican albondigas soup with gluten-free meatballs is an incredibly flavorful meal, perfect for changing up your weeknight routine!

Ingredients

• 1 pound ground beef
• ¼ cup flour*
• 1 large egg
• ¼ cup fresh mint leaves (chopped)
• ½ cup fresh parsley (chopped)
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder (optional)
• ¼ tsp ground ginger (optional)
• ⅛ tsp ground cinnamon (optional)
• 1 tsp sea salt
• 1 Tbsp avocado oil or olive oil
• 1 small yellow onion (diced)
• 2 carrots (peeled and chopped)
• 1 large stalk celery (chopped)
• 2 cloves garlic (minced)
• 1 medium zucchini squash (chopped)
• 6 cups low-sodium chicken broth**
• 1/2 cup tomato sauce*
• ¼ cup fresh parsley (chopped)
• ½ tsp sea salt (to taste)
• ¼ tsp black pepper (to taste)

Instructions Prepare the Meatballs:

1. Transfer the ingredients for the meatballs to a large mixing bowl and use your hands to mix everything together until well-combined. This will be mushy and sticky, but you’ll survive it, I promise.
2. As an alternative, you can prepare the meatballs in a stand mixer fitted with a paddle attachment.
3. Form 12 to 20 meatballs out of the meat mixture, depending on the size meatballs you like.
4. Heat a large skillet (I use a 12-inch cast iron skillet) over medium heat with 1 to 2 tablespoons of cooking oil. Allow the skillet to heat up for a few minutes so that it becomes sizzling hot.
5. Place meatballs on the hot surface of the skillet and brown for 2 to 4 minutes, or until a golden brown crust forms. Carefully flip and cook another 2 to 4 minutes, or until your meatballs have browned on two sides. Set meatballs aside until you’re ready to add them to the soup.

Make the Soup:

1. Heat avocado oil (or cooking oil of choice) in a large thick-bottomed pot such as a Dutch oven. Add the onion to the large pot and sauté, stirring occasionally until the onion begins to soften, about 3 minutes. Stir in the chopped carrots and celery and cook for another 3 to 5 minutes.
2. Transfer the browned meatballs to the stock pot, then add in the remaining ingredients for the soup.
3. Cover the pot and bring soup to a full boil. Reduce the heat to a gentle boil and continue cooking for 15 to 20 minutes or until the meatballs have cooked through. The exact cooking time may vary depending on the size of the meatballs.
4. Meatballs are considered fully cooked once they have reached an internal temperature of 165 degrees Fahrenheit. If you’d like, you can insert a meat thermometer into the center of a meatball to verify the temperature.
5. If you’re cooking the soup slowly at a gentle simmer, wait until about 15 to 20 minutes before you’re ready to serve the soup to add the chopped zucchini. This ensures the zucchini doesn’t become overcooked or soggy.
6. Serve albondigas soup with white rice, Mexican rice, warm corn tortillas, lime wedges, a dollop of sour cream, or any side dishes you enjoy for a complete meal.

57. Pork Chile Verde Stew

Pork Chile Verde Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups tomatillos, husked, rinsed, and coarsely chopped
• 2 medium green chiles (poblano or Anaheim), roasted, peeled, and chopped
• 1 cup unsalted chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional: 1/2 cup fresh cilantro, chopped (for garnish)
• Optional: 1 tablespoon lime juice (to finish)

Instructions

1. 1. If using fresh green chiles, roast them under a broiler or over a flame until blistered. Peel, seed, and chop. Prepare the tomatillos by husking, rinsing, and rough chopping. Pat the pork dry and season with a little salt.
2. 2. In a large heavy pot, heat the olive oil over medium-high heat. Working in batches, brown the pork on all sides. Transfer browned pork to a plate and set aside.
3. 3. In the same pot, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
4. 4. Stir in the tomatillos and chopped green chiles. Cook, stirring occasionally, for 4-5 minutes to meld the flavors.
5. 5. Return the pork to the pot. Add the chicken broth, cumin, oregano, bay leaf, and a pinch of salt and pepper. Bring to a simmer.
6. 6. Reduce the heat to low, cover, and simmer 1 1/2 to 2 hours, or until the pork is tender and the stew has thickened to your liking.
7. 7. Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If using, stir in cilantro and lime juice just before serving.
8. 8. Serve hot, with warm tortillas, rice, or crusty bread; garnish with extra cilantro if desired.

58. Caldo De Res

Caldo De Res (Mexican Beef Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT180M · Total: PT205M · Yield: [‘8’, ‘8 servings’]

Caldo de res is a flavorful Mexican beef soup with vegetables. Large chunks of vegetables and tender morsels of beef make the soup a full meal. It is comforting, hearty, and filling. It’s one of those soups that gets better as it sits, so don’t hesitate to make a big batch and enjoy it over the course of a few days. If you’re feeling particularly carnivorous, you can add some chorizo sausage to the soup. Using beef bones will add a rich, umami flavor to the soup. You can use beef shanks, short ribs, oxtail, or a mix. Try to find bones that have plenty of meat attached to them. You can even use a bone in beef chuck and toss in a few marrow bones for good measure.

Ingredients

• 2 pounds bone-in beef shank (or short ribs, or oxtails)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 medium onion (diced)
• 8 garlic cloves (minced)
• 2 tablespoons tomato paste
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ teaspoon chipotle chili powder (optional)
• 6 cups beef broth
• 1 (15 ounce) can canned diced tomatoes
• 2 bay leaves
• 10 ounces red potatoes (cut into 1-inch pieces)
• 3 large carrots (cut into ½ inch pieces)
• 2 ears corn on the cob (cut into 1-inch chunks)
• 1 to 2 zucchini (cut into ½ inch pieces)
• ½ head cabbage (cut into bite size chunks)
• ¼ cup chopped cilantro
• ¼ cup fresh lime juice (or lemon juice)
• 2 fresh limes (sliced into wedges)
• 6 radishes (thinly sliced)
• 1 avocado (sliced)

Instructions Make the Base for the Soup

1. Season the beef with salt and pepper.
2. Heat the oil in a large soup pot or Dutch oven over medium high heat (the pot should hold at least 7 quarts). Working in batches, add the beef and sear on all sides until it has a dark brown crust. Transfer the beef to a plate and set aside.
3. Add the diced onion to the pot and cook for 3 minutes or until it is soft and translucent. Stir in the garlic, oregano, tomato paste, cumin, chipotle powder, if using and 1/2 teaspoon salt. Cook for 1 to 2 minutes.
4. Transfer all the beef back to the pot. Add the broth, diced tomatoes, and bay leaves. Stir well and scrape up any brown, cooked on bits that may be stuck to the bottom of the pot.
5. Bring the mixture to a boil then reduce the heat to a low simmer (small, gentle bubbles). Place the lid on the pot and cook for 2½ to 3 hours or until the meat is very tender.

Finish the Soup

1. Use a wide spoon to skim off any foam on the top of the broth. Use tongs to transfer the meat and bones to a plate. When it cools enough to handle, separate the meat from the bones and discard the bones along with any fat and grizzle. Skim the fat off the top of the soup in the pot, then return the meat to the pot.
2. Add the potatoes, carrots, and corn. Cover the pot and cook for 15 to 25 minutes or until the potatoes and carrots are nearly tender. Add the zucchini and cabbage. Cover the pot again and cook for 10 to 15 minutes or until all the vegetables are perfectly tender.
3. Remove the caldo de res soup from the heat and stir in the cilantro and lime juice. Taste and add additional salt and pepper if needed.
4. Serve the soup with fresh radish slices, wedges of lime, and slices of avocado.

59. Chorizo Breakfast Tacos with Crispy Potatoes

Chorizo Breakfast Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 tacos’]

Spicy and savory, these chorizo breakfast tacos are loaded with crispy potatoes and melty cheddar cheese all wrapped in a warm charred tortilla. Nutritional information and serving size is for (1) Taco.

Ingredients

• 1 tablespoon avocado oil
• 1 cup Yukon gold potatoes (diced small)
• 4 ounces Mexican chorizo
• 5 eggs
• 2 tablespoons milk
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Ground black pepper
• 1/2 CUP shredded cheddar cheese
• 1 green onion (thinly sliced)
• 6 corn tortillas
• Avocado (cut into cubes)
• Salsa (for garnish)
• Hot Sauce

Instructions

1. Drizzle a nonstick skillet with avocado oil and place over medium heat. Add the diced potatoes and cook for 12-15 minutes until the potatoes are cooked through and golden brown.
2. Make a well in the center and add the chorizo. Use a spatula to break up the chorizo and cook until the chorizo is fully cooked through, then mix the chorizo with the potatoes.
3. Whisk the eggs and milk together until well combined and pour the whisked eggs into the chorizo mixture. Use a spatula to gently scramble the eggs until just set.
4. Once the eggs are set, turn off the heat and add the shredded cheddar cheese and green onions.
5. Char the tortillas on both sides until lightly chard, for about 30 seconds.
6. To assemble, layer the chorizo and potato egg mixture onto the charred tortillas and top with cubed avocado, salsa and hot sauce.

60. Spicy Mexican Candy

Spicy Mexican Candy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’]

Sweet and sour candy coated in Chamoy and chili powder.

Ingredients

• 2 Cups of Candy
• 1/3 Cup Chamoy
• 3 Tablespoons Tajin

Instructions

1. Add the candy to a mixing bowl, then add the Chamoy. Gently stir with a non-stick spatula until candy is completely coated in the sauce.
2. Sprinkle the Tajin over the top, then gently toss again until all the pieces are coated in the spice.
3. Spread candy mixture out on to a baking sheet that’s been covered in parchment paper. Allow to dry for several hours.

61. Breakfast Chicken Tortilla Lasagna Casserole

Mexican Breakfast Chicken Tortilla Lasagna Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 Serves 9-12′]

I love a hearty recipe for breakfast and this Mexican Breakfast Chicken Tortilla Lasagna Casserole is just the ticket for a stick-to-your-ribs, bursting with spicy flavor and protein for sustained energy. Want to know a secret? It really is great for any meal of the day!

Ingredients

• 16 6-inch diameter Flour Tortillas ((I used Udi’s Gluten-Free small size; corn tortillas can also be substituted), each cut in half)
• 6 thick sliced Bacon
• 1 tablespoon Unsalted Butter (, plus extra to grease the baking dish)
• ½ Yellow Onion (, chopped)
• 6 large Eggs (, whisked in a medium mixing bowl with 1 teaspoon of milk)
• 1 15- ounce can Diced Tomatoes
• 1 15- ounce can Black Beans (, drained and rinsed)
• 2 cups Chopped Cooked Chicken ((rotisserie chicken works great))
• 1 15- ounce can Red Enchilada Sauce (, mild or medium to preference (note: be sure it is gluten-free if making the recipe gluten-free))
• 1 teaspoon ground Cumin
• Optional: For more spicy heat (, 1/2 teaspoon Cayenne Pepper or a chopped seeded Jalapeno Pepper)
• 3-4 cups prepared grated Mexican Cheese blend

Instructions

1. Preheat the oven to 350 degrees F. Grease a 13-inch by 9-inch baking pan and set aside.
2. In a large skillet or griddle, cook the bacon over medium-high heat until done but NOT crisp. Drain on paper towels to absorb excess fat. Once drained, chop the bacon.
3. In a large skillet (can wipe out the bacon skillet to use it as well), melt the tablespoon of butter over medium-high heat. Add the chopped onions and sauté until translucent and soft; 2-3 minutes. Pour in the whisked eggs and cook, stirring frequently as the eggs scramble. Break up any large pieces of eggs as you cook them.
4. Add the tomatoes and liquid, black beans, chicken, enchilada sauce, chopped bacon and cumin to the eggs. Lower the heat to medium-low, stir to fully combine and allow mixture to simmer for 5 minutes.
5. Line the prepared baking dish with 10 of the tortilla halves to fully cover the bottom of the pan. Sprinkle with 1 to 1 ½ cups of cheese to evenly cover the tortilla halves. Spoon half of the skillet mixture over the cheese to evenly cover.
6. Repeat step 5.
7. Layer the remaining tortilla halves on the top of the last layer and sprinkle evenly with the remaining cheese. Cover with foil and bake 25-30 minutes. TIP: to prevent the cheese from sticking to the foil, spray the shiny side of the foil with no-stick spray and place that side facing the casserole.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.